Tuna and herb risoni salad recipe

Tuna and herb risoni salad recipe

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Tuna and herb risoni salad recipe

The ingredient of Tuna and herb risoni salad recipe

  1. 1 cup dried risoni pasta
  2. 1/2 cauliflower, cut into small florets
  3. 2 Lebanese cucumbers
  4. half cup fresh flat-leaf parsley leaves
  5. 1 bunch clean chives
  6. half cup drained solar-dried tomato strips
  7. 425g can tuna in oil, tired, flaked
  8. 60g child rocket
  9. 1/4 cup more virgin olive oil
  10. 2 tablespoons pine nuts
  11. 2 tablespoons lemon juice

The instruction how to make Tuna and herb risoni salad recipe

  1. Cook pasta in a large saucepan of boiling, salted water following packet directions. Add cauliflower to pan for the last five minutes of cooking time. Drain. Refresh underneath bloodless water. Remove cauliflower.
  2. Meanwhile, area cucumbers lengthways. Slice. Finely chop herbs. Combine cucumber, herbs, tomato, tuna and rocket in a large bowl.
  3. Heat 1 tablespoon oil in a big frying pan over high warmness. Add cauliflower and pine nuts. Cook, stirring, for 5 mins or till golden. Add pasta, cauliflower and pine nuts to tuna combination in bowl. Season with salt and pepper.
  4. Whisk lemon juice and remaining oil in a jug. Drizzle over salad. Toss to combine. Serve.

Nutritions of Tuna and herb risoni salad recipe

fatContent: 532.492 calories
saturatedFatContent: 31.2 grams fat
carbohydrateContent: 4.3 grams saturated fat
sugarContent: 30.9 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 27.5 grams protein
sodiumContent: 30 milligrams cholesterol

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