Tuna, broad bean and risoni salad

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

Recipe «Tuna, broad bean and risoni salad» presented in category Recipes / Fish, to prepare this dish you will need no more 08 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.