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Tuna and risoni salad

Name: Tuna and risoni salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup risoni pasta; 1/2 cup (120g) fresh ricotta; 1 tablespoon chopped basil, plus 1/4 cup small leaves; 2 tablespoons olive oil; 2 tablespoons capers, rinsed, drained; 2 small tomatoes, seeds removed, cut into thin wedges; 2 cups wild rocket leaves; 1/4 cup (60ml) lemon juice; 2 x 185g good-quality canned tuna in springwater, drained

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by Nancy Duran

Recipe developer and food writer

Oct 02, 2015

Perfect for a packed lunch, this tuna and risoni pasta salad is quick, easy and nutritious.

1 cup risoni pasta
1/2 cup (120g) fresh ricotta
1 tablespoon chopped basil, plus 1/4 cup small leaves
2 tablespoons olive oil
2 tablespoons capers, rinsed, drained
2 small tomatoes, seeds removed, cut into thin wedges
2 cups wild rocket leaves
1/4 cup (60ml) lemon juice
2 x 185g good-quality canned tuna in springwater, drained

Method

1.

Cook the risoni in a saucepan of boiling, salted water according to packet directions. Drain and rinse under cold water.
2.

Meanwhile, combine the ricotta, chopped basil and 1 tablespoon of the olive oil in a small bowl. Season to taste.
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.
4.

Serve topped with a spoonful of the ricotta.