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Tuna and risoni salad

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 cup risoni pasta*
  • 1/2 cup (120g) fresh ricotta
  • 1 tablespoon chopped basil, plus 1/4 cup small leaves
  • 2 tablespoons olive oil
  • 2 tablespoons capers, rinsed, drained
  • 2 small tomatoes, seeds removed, cut into thin wedges
  • 2 cups wild rocket leaves
  • 1/4 cup (60ml) lemon juice
  • 2 x 185g cans tuna in springwater, drained


  • 1
    Cook the risoni in a saucepan of boiling, salted water according to packet directions. Drain and rinse under cold water.
  • 2
    Meanwhile, combine the ricotta, chopped basil and 1 tablespoon of the olive oil in a small bowl. Season to taste.
  • 3
    Combine the cooked pasta, basil leaves, capers, tomato, rocket leaves, lemon juice and remaining tablespoon of olive oil in a large bowl. Gently mix through large chunks of tuna, being careful not to break them up too much.
  • 4
    Serve topped with a spoonful of the ricotta.

Source: taste.com.au


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