Tuna, broad bean and risoni salad

Cooking Fish Tuna, broad bean and risoni salad

This is the perfect spring meal - quick, easy and using the best of the season.

Lables: Low sodium Low sugar Egg free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Place broad beans in a heatproof bowl. Cover with boiling water. Stand for 5 minutes. Peel and discard skins.
  2. Cook risoni in a saucepan of boiling, salted water until tender, adding broad beans in the last minute of cooking. Drain well. Transfer to a heatproof bowl.
  3. Add drained tuna, ricotta, lemon rind, juice, oil and mint to pasta. Season. Toss to combine. Serve sprinkled with mint leaves.

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2 cups frozen broad beans
1 1/2 cups dried risoni
425g can Greenseas tuna chunks in springwater
250g fresh ricotta, crumbled
2 tsp finely grated lemon rind
1/4 cup lemon juice
1 tbsp extra virgin olive oil
2 tbsp chopped fresh mint leaves
2 tbsp fresh mint leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
08
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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