Warm Mediterranean tuna and risoni salad

Cooking Fish Warm Mediterranean tuna and risoni salad

Take inspiration from the Mediterranean with this vibrant tuna and risoni salad which is packed with flavour.

Lables: Low carb Low sugar Lower gi Egg free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 200C/180C fan-forced. Combine capsicum, tomato, onion, chilli, thyme and 1 tablespoon dressing in a large baking dish. Season with salt and pepper. Toss gently to coat. Roast vegetables for 30 minutes, adding olives for the last 5 minutes of cooking time.
  2. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
  3. Combine vegetables, pasta, tuna, spinach and remaining dressing in a large bowl. Toss to combine. Serve sprinkled with fetta.

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1 medium red capsicum, thickly sliced
1 medium yellow capsicum, thickly sliced
4 small roma tomatoes, quartered
1 large red onion, cut into thin wedges
Pinch of chilli flakes
1 tbsp fresh thyme leaves
1/4 cup balsamic dressing
1/2 cup pitted kalamata olives
1 cup dried risoni pasta
425g can tuna in oil, drained, flaked
75g baby spinach
75g low-fat feta, crumbled

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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