Name: Warm tuna and risoni salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 300 gram risoni pasta; 1 tablespoon vegetable or olive oil; 1 red onion, finely chopped; 2 zucchinis, halved lengthwise, thinly sliced; 250 gram cherry tomatoes, halved; 425 gram can tuna in oil, drained, flaked; 1/3 cup pitted kalamata olives; 120 gram mixed baby spinach and rocket leaves; 150 gram low-fat feta cheese, crumbled

Warm tuna and risoni salad

This salad makes great leftovers for a packed lunch.

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

300 gram risoni pasta

1 tablespoon vegetable or olive oil

1 red onion, finely chopped

2 zucchinis, halved lengthwise, thinly sliced

250 gram cherry tomatoes, halved

425 gram can tuna in oil, drained, flaked

1/3 cup pitted kalamata olives

120 gram mixed baby spinach and rocket leaves

150 gram low-fat feta cheese, crumbled

Method

1.Cook pasta in a saucepan of boiling salted water for 8 minutes or until tender. Drain; return to pan.

2.Meanwhile, heat oil in a frying pan over moderate heat. Add onion; cook, stirring, for 5 minutes or until soft. Add zucchini and tomato; cook stirring for 2 minutes or until tender. Season.

3.Add zucchini mixture, tuna, olives, salad leaves and fetta to pasta in pan. Season. Toss to combine. Serve.