TUNA, SUGAR SNAP, BEANS AND HERB SALAD

FULL RECIPE

Ingredients

•     1 cup (140g) risoni
•     2 tbs olive oil
•     100g green beans
•     100g butter beans (yellow beans)
•     100g sugar snaps
•     200g mixed cherry tomatoes, halved
•     350g piece sashimi grade tuna
•     2 soft-boiled eggs, to serve

Herb pesto

•     2 cup firmly packed basil, plus extra to serve
•     2 cup firmly packed mint, plus extra to serve
•     2 cup firmly packed flat-leaf parsley, plus extra to serve
•     ½ cup (125ml) extra virgin olive oil
•     1 garlic clove, crushed
•     Finely grated zest of 1 lemon
•     Juice of 1 lemon

Method

1.  Cook the risoni in a large saucepan of boiling salted water according to packet instructions. Drain in a sieve and cool under cold running water. Toss in a bowl with 1 tbs oil and set aside. Bring another saucepan of salted water to the boil and blanch green and yellow beans for 2 minutes, then add sugar snaps and cook for a further minute or until al dente. Drain and plunge into iced water to cool completely, then drain. Cut beans and sugar snaps into bite-size pieces. Add the beans and tomatoes to risoni.
2.  For pesto, whizz all the ingredients in a blender until smooth. Season
3.  Heat a frying pan to high heat. Brush remaining oil all over tuna and season. Sear tuna for 30 secods each side – you want the tuna to remain rare inside. Cool briefly, then thinly slice.
4. Mix three-quarters of the pesto into risoni mixture and season. Place on a large platter, top with tuna, eggs and extra herbs and serve with remaining pesto alongside 

Nutrition Per Serve

• Energy : 2705 kj
• Fat (saturated) :7  g
• Carbohydrate (sugars) : 4 g
• Carbohydrate (total) : 30 g
• Protein : 32 g
• Sodium : 85 mg

FULL RECIPE

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