Tuna, Broad Bean and Risoni Salad

Photography by Andrew Young

A quick and easy recipe that is delicious and healthy too.

Serves: 4 people

Time to prep: 15 minutes

Time to cook: 8 minutes

Ingredients

• 2 cups frozen broad beans
• 1 1/2 cups dried risoni
• 425g can Greenseas tuna chunks in springwater
• 250g fresh ricotta, crumbled
• 2 teaspoons finely grated lemon rind
• 1/4 cup lemon juice
• 1 tablespoon extra virgin olive oil
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons fresh mint leaves, to serve

Method

• Place broad beans in a heatproof bowl. Cover with boiling water. Stand for 5 minutes. Peel and discard skins.
• Cook risoni in a saucepan of boiling, salted water until tender, adding broad beans in the last minute of cooking. Drain well. Transfer to a heatproof bowl.
• Add drained tuna, ricotta, lemon rind, juice, oil and mint to pasta. Season. Toss to combine. Serve sprinkled with mint leaves.

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