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Tuna & Risoni Salad

A delicious salad perfect for any season, combining the best of Italian inspired ingredients.

Prep Time:	10 Minute(s)
Cook Time:	10 Minute(s)
Servings:	4+

Ingredients

1 cup risoni pasta
¼ cup pinenuts
1 red onion, finely sliced
250g cherry tomatoes
2 tsp olive oil
425g can GREENSEAS Yellowfin Tuna in Olive Oil, drained, oil reserved
100g feta, crumbled
1½ tbsp balsamic vinegar
1/3 cup fresh basil leaves
freshly ground black pepper, to taste

Directions

Pre-heat oven to 180ºC. Cook risoni in a large saucepan of boiling water for 10 minutes, or until tender. Drain and rinse under cold water.
Meanwhile, place pinenuts onto a small oven tray and cook for 8-10 minutes, or until golden. Toss onion and tomatoes in oil and place onto another tray and bake for 8-10 minutes, or until tender.
Combine risoni, roasted onion and tomatoes, GREENSEAS tuna and feta in a large mixing bowl. Pour in 2 tablespoons of the reserved oil, with vinegar, basil and pepper. Toss well. Spoon into a serving bowl and sprinkle with pinenuts and extra basil leaves.