Name: Herbed risoni and tuna salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Ingredients: 500 gram risoni; 425 gram can tuna in olive oil; 2 large tomatoes, chopped; 200 gram feta, crumbled; 60 gram baby rocket leaves; 1 cup continental parsley leaves; 1 cup mint leaves; 1 cup basil leaves; 1/2 clove garlic, crushed; 1/4 cup lemon juice

Ingredients

500 gram risoni

425 gram can tuna in olive oil

2 large tomatoes, chopped

200 gram feta, crumbled

60 gram baby rocket leaves

1 cup continental parsley leaves

1 cup mint leaves

1 cup basil leaves

1/2 clove garlic, crushed

1/4 cup lemon juice

Method

1.Cook risoni in a large saucepan of boiling salted water for 3-4 minutes or until tender. Drain. Refresh under cold water. Transfer to a large bowl.

2.Drain tuna, reserving oil. Flake the tuna and add to risoni. Stir in tomato, feta and rocket. Season.

3.Process parsley, mint, basil, garlic, juice and reserved tuna oil in a food processor until smooth. Season. Pour herb dressing over salad ingredients and toss to combine.