Tuna Herb Risoni Salad Recipe

Ingredients

• 1 cup dried risoni pasta
• 1/2 cauliflower, cut into small florets
• 2 lebanese cucumbers
• 1/2 cup fresh flat-leaf parsley leaves
• 1 bunch fresh chives
• 1/2 cup drained sun-dried tomato strips
• 425g can tuna in oil, drained, flaked
• 60g baby rocket
• 1/4 cup extra virgin olive oil
• 2 tbsp pine nuts
• 2 tbsp lemon juice

Method

1. Cook pasta in a large saucepan of boiling, salted water following packet directions. Add cauliflower to pan for the last 5 minutes of cooking time. Drain. Refresh under cold water. Remove cauliflower.
2. Meanwhile, quarter cucumbers lengthways. Slice. Finely chop herbs. Combine cucumber, herbs, tomato, tuna and rocket in a large bowl.
3. Heat 1 tablespoon oil in a large frying pan over high heat. Add cauliflower and pine nuts. Cook, stirring, for 5 minutes or until golden. Add pasta, cauliflower and pine nuts to tuna mixture in bowl. Season with salt and pepper.
4. Whisk lemon juice and remaining oil in a jug. Drizzle over salad. Toss to combine. Serve.