Tuna & Risoni Salad
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Tuna & Risoni Salad
Recipe By Daniel Matheson
Ingredients
250 g San Remo risoni, cooked and drained
400 g Coles tuna in springwater, flaked
100 g spinach leaves
20 basil leaves, picked
small bunch parsley, roughly chopped
small bunch dill, roughly chopped
12 chives, finely sliced
2 spring onions, sliced - white parts and green parts separated
¼ cup freshly squeezed lemon juice
1 cup Squeaky Gate extra virgin olive oil
salt and pepper to taste
Method
In a pot of boiling water, cook the risoni as per instructions of the packet. Once cooked, drain and toss with a drizzle of extra virgin olive oil to ensure the pasta does not stick together. Rest aside to cool.
In a pan on medium heat, drizzle in extra virgin olive oil and add the spinach. Allow to wilt in the pan for 1 minute then take out and place on a paper towel to absorb any of the extra fluid.
In a serving bowl, add in the cooled risoni and all the herbs apart from the green tops of spring onion. Add in the wilted spinach and the tuna flakes.
To make the dressing, in a clean jar pour the lemon juice, ¾ cup extra virgin olive oil and add salt and pepper to taste. Close the jar lid and shake until the dressing ingredients are smoothly combined.
To serve, add ¾ of the dressing to the serving bowl of salad ingredients and toss through until all ingredients are coated. Taste and add more dressing if required.
