Name: Tuna and risoni salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 250.00 ml risoni pasta*; 120g ricotta; 20.00 ml chopped basil, plus 1/4 cup small leaves; 36.40 gm olive oil; 40.00 ml capers, rinsed, drained; 2 small tomatoes, seeds removed, cut into thin wedges; 500.00 ml wild rocket leaves; 60ml lemon juice; 2 x 185g cans tuna in springwater, drained

Tuna and risoni salad

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Try this beautiful tuna risoni salad for the perfect fusion of pasta and rice salads.

Ingredients:

250.00 ml risoni pasta*
120g ricotta
20.00 ml chopped basil, plus 1/4 cup small leaves
36.40 gm olive oil
40.00 ml capers, rinsed, drained
2 small tomatoes, seeds removed, cut into thin wedges
500.00 ml wild rocket leaves
60ml lemon juice
2 x 185g cans tuna in springwater, drained

Instructions:

Boil the risoni in a saucepan of seasoned boiling water as per package instructions, then drain and rinse with cold water.
In a small bowl, mix together ricotta, basil, and 1 tablespoon of olive oil. Season to taste.
In a large bowl, delicately toss together the cooked pasta, basil leaves, capers, tomato, rocket leaves, lemon juice, remaining tablespoon of olive oil, and large chunks of tuna, making sure not to mash the tuna too much.
Finish by generously dolloping a spoonful of creamy ricotta on top before serving.

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