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Recipe

Zesty tuna salad

Dec 28, 2011 1:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Zesty tuna salad
  • 1 1/2 cup (330g) risoni
  • 1 cup (120g) frozen peas
  • 1 lemon, rind and juice of
  • 1 clove garlic, crushed
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon baby capers
  • 425 gram can tuna in springwater, drained, flaked
  • 100 gram baby spinach

Method

Zesty tuna salad
  • 1
    Cook risoni in a saucepan of boiling, salted water according to packet directions. Add peas to saucepan 1 minute before end of cooking time. Drain pasta and peas and rinse under cold water. Drain again.
  • 2
    Combine risoni, peas, lemon rind and juice, garlic, oil and capers in a bowl. Toss through tuna and baby spinach and serve.

Notes

Canned cannellini beans are a quick and tasty way to bulk up salads, plus they're high in fibre, which helps lower cholesterol. They are also 1ow-GI, so you'll feel fuller for longer and have sustained energy.

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