Herbed risoni and tuna salad
Herbed risoni and tuna salad
Ingredients
Herbed risoni and tuna salad
- 500 g risoni
- 425 g can tuna in olive oil
- 2 large tomatoes, chopped
- 200 g feta, crumbled
- 60 g baby rocket leaves
- 1 cup continental parsley leaves
- 1 cup mint leaves
- 1 cup basil leaves
- 1/2 clove garlic, crushed
- 1/4 cup lemon juice
Steps
Herbed risoni and tuna salad
- Cook risoni in a large saucepan of boiling salted water for 3-4 minutes or until tender. Drain. Refresh under cold water. Transfer to a large bowl.
- Drain tuna, reserving oil. Flake the tuna and add to risoni. Stir in tomato, feta and rocket. Season.
- Process parsley, mint, basil, garlic, juice and reserved tuna oil in a food processor until smooth. Season. Pour herb dressing over salad ingredients and toss to combine.