Tuna and risoni salad

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Tuna and risoni salad

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

If you can’t decide between pasta salad or rice salad, then this beautiful tuna risoni salad is the solution.

Featured in
Pasta recipes, Pasta salad recipes

Ingredients

  • 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

Method

  • Step 1
    Cook the risoni in a saucepan of boiling, salted water according to packet directions. Drain and rinse under cold water.
  • Step 2
    Meanwhile, combine the ricotta, chopped basil and 1 tablespoon of the olive oil in a small bowl. Season to taste.
  • Step 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.
  • Step 4
    Serve topped with a spoonful of the ricotta.

  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar
  • Lower gi

Nutrition

  • 1829 kj

    Energy

  • 15g

    Fat Total

  • 4g

    Saturated Fat

  • 32g

    Protein

  • 191.29mg

    Sodium

  • 4g

    Carbs (sugar)

  • 42g

    Carbs (total)

All nutrition values are per serve

Notes

* Rice-shaped pasta from supermarkets.

  • Author: Nancy Duran
  • Image credit: Steve Brown
  • Publication: Taste.com.au

Source: taste.com.au

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