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Tuna, broad bean and risoni salad

  • 0:15 Prep
  • 0:08 Cook
  • 4 Servings

Ingredients

  • 2 cups frozen broad beans
  • 1 1/2 cups dried risoni
  • 425g can Greenseas tuna chunks in springwater
  • 250g fresh ricotta, crumbled
  • 2 teaspoons finely grated lemon rind
  • 1/4 cup lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons fresh mint leaves, to serve

Method

  • 1
    Place broad beans in a heatproof bowl. Cover with boiling water. Stand for 5 minutes. Peel and discard skins.
  • 2
    Cook risoni in a saucepan of boiling, salted water until tender, adding broad beans in the last minute of cooking. Drain well. Transfer to a heatproof bowl.
  • 3
    Add drained tuna, ricotta, lemon rind, juice, oil and mint to pasta. Season. Toss to combine. Serve sprinkled with mint leaves.

Source: taste.com.au

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