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Ingredient
Tuna and risoni salad
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Ingredient
Food ration :
4 servings
1 cup
risoni pasta
1/2 cup (120 g)
fresh ricotta
1 tablespoon
chopped basil, plus 1/4 cup small leaves
2 tablespoons
olive oil
2 tablespoons
capers, rinsed, drained
2 cups
wild rocket leaves
1/4 cup (60 ml)
lemon juice
Cooking instructions
* 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.
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