adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tuna, broad bean and risoni salad
0 Likes
Prep Time:
15 minutes
Cook Time:
8 minutes
Total Time:
23 minutes
Effortless spring dish with seasonal ingredients.
Ingredients:
  • 500.00 ml frozen broad beans
  • 375.00 ml dried risoni
  • 425g can tuna chunks in springwater
  • 250g fresh ricotta, crumbled
  • 2 tsp finely grated lemon rind
  • 65.63 gm lemon juice
  • 18.20 gm extra virgin olive oil
  • 40.00 ml chopped fresh mint leaves
  • 40.00 ml fresh mint leaves, to serve
Instructions:
  • In a heatproof bowl, pour boiling water over broad beans and let them stand for 5 minutes. Peel and discard the skins.
  • Boil risoni in salted water until tender, adding broad beans for last minute. Drain and transfer to heatproof bowl.
  • Combine the drained tuna, ricotta, lemon rind, lemon juice, olive oil, and fresh mint with the pasta. Season to taste and toss everything together until well combined. Serve the dish sprinkled with fresh mint leaves for an extra burst of flavor.

Similar Recipes