Name: Tuna and herb risoni salad recipe
Prep time: 2 min
Cook time: 15 min
Total time: 17 min
Yield: 1
Ingredients: 250.00 ml dried risoni pasta; 1/2 cauliflower, cut into small florets; 2 Lebanese cucumbers; 125.00 ml fresh flat-leaf parsley leaves; 1 bunch fresh chives; 125.00 ml drained sun-dried tomato strips; 425g can tuna in oil, drained, flaked; 60g baby rocket; 56.88 gm extra virgin olive oil; 40.00 ml pine nuts; 42.00 gm lemon juice

Tuna and herb risoni salad recipe

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Prep Time:
2 minutes

Cook Time:
15 minutes

Total Time:
17 minutes

Quick and easy tuna pasta salad, perfect for any meal. Ready in 17 minutes.

Ingredients:

250.00 ml dried risoni pasta
1/2 cauliflower, cut into small florets
2 Lebanese cucumbers
125.00 ml fresh flat-leaf parsley leaves
1 bunch fresh chives
125.00 ml drained sun-dried tomato strips
425g can tuna in oil, drained, flaked
60g baby rocket
56.88 gm extra virgin olive oil
40.00 ml pine nuts
42.00 gm lemon juice

Instructions:

Cook the pasta in a large saucepan of boiling, salted water according to the packet instructions. Add cauliflower to the pan for the last 5 minutes of cooking. Drain and refresh under cold water, then remove the cauliflower.
Quarter the cucumbers, then slice them. Finely chop the herbs. In a large bowl, mix together the cucumbers, herbs, tomatoes, tuna, and rocket.
In a large frying pan over high heat, sizzle 1 tablespoon of oil. Add cauliflower and pine nuts, cook while stirring for 5 minutes until they turn golden. Combine the pasta, cauliflower, and pine nuts with the tuna mixture in a bowl. Season with salt and pepper to your liking.
In a jug, combine lemon juice and remaining oil. Drizzle the mixture over the salad, toss gently to mix, and serve.

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