TUNA RISONI SALAD WITH HERB OIL

Sunday Tasmanian - Tassie Living - - NEWS -

“A sum­mery rice salad that works even bet­ter as left­overs”

SERVES 6

1/3 cup (80ml) olive oil ¼ bunch each flat-leaf pars­ley and basil, leaves picked, plus ex­tra to serve 2 tbs capers, rinsed, drained 1 gar­lic clove, crushed Finely grated zest and juice of 1 lime 400g risoni pasta, cooked ac­cord­ing to packet in­struc­tions, drained, rinsed 425g can sus­tain­able tuna in oil, drained 240g canned chick­peas, rinsed, drained 1 cup (120g) frozen baby peas, thawed 1 packet (250g) baby Le­banese cu­cum­bers (cukes), thinly sliced 1 cup baby spinach, washed 4 halved soft-boiled eggs, pomegranate seeds and toasted pump­kin seeds (pepi­tas), to serve To make the herb oil, place oil, pars­ley, basil, capers, gar­lic and lime zest and juice in a blender and whiz un­til smooth. Sea­son.

Trans­fer pasta to a bowl and add herb oil, tuna, chick­peas, peas, cu­cum­ber and spinach. Toss to coat and sea­son. Top with halved soft-boiled eggs and scat­ter with pomegranate seeds and pepi­tas to serve.

NU­TRI­TION • 29G PRO­TEIN • 4G SAT FAT • 52G CARB • 2G SUG­ARS • 490MG SODIUM • 555 CAL (2330KJ)

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