Tuna and risoni salad

Tuna and risoni salad

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Tuna and risoni salad

The ingredient of Tuna and risoni salad

  1. 1 cup risoni pasta*
  2. half of cup (120g) clean ricotta
  3. 1 tablespoon chopped basil, plus 1/four cup small leaves
  4. 2 tablespoons olive oil
  5. 2 tablespoons capers, rinsed, tired
  6. 2 small tomatoes, seeds removed, reduce into thin wedges
  7. 2 cups wild rocket leaves
  8. 1/4 cup (60ml) lemon juice
  9. 2 x 185g cans tuna in springwater, tired

The instruction how to make Tuna and risoni salad

  1. Cook the risoni in a saucepan of boiling, salted water in keeping with packet guidelines. Drain and rinse below cold water.
  2. Meanwhile, integrate the ricotta, chopped basil and 1 tablespoon of the olive oil in a small bowl. Season to flavor.
  3. Combine the cooked pasta, basil leaves, capers, tomato, rocket leaves, lemon juice and ultimate tablespoon of olive oil in a big bowl. Gently blend thru huge chunks of tuna, being cautious no longer to break them up an excessive amount of.
  4. Serve crowned with a spoonful of the ricotta.

Nutritions of Tuna and risoni salad

fatContent: 437.131 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 42 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 32 grams protein
sodiumContent:

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