Tuna, artichoke and fetta risoni

Recipe by: Patsy Jamieson, Diane Temple

EASY

Ready in 20 mins

Reviews (0) | Tweaks (0)

Prep: 10 mins Cook: 10 mins

Serves: 6

Risoni tossed with tuna, marinated artichoke, roasted red capsicum, and creamy fetta cheese makes a delightful light supper.

Recipe provided by:

Readers Digest | Magic Foods For Better Blood Glucose

Ingredients

350g risoni

340g jar marinated artichoke hearts, drained and chopped roughly, reserve 2 tablespoons of liquid

2 tablespoons lemon juice

1 tablespoon olive oil

3 garlic cloves, crushed

1 1/2 teaspoons dried oregano

1/4 teaspoon chilli flakes

2 185g cans tuna, drained

1/2 cup drained, roasted red capsicum strips, chopped

2 teaspoons freshly grated lemon zest

freshly ground black pepper to taste

2 tablespoons chopped fresh parsley

120g fetta cheese, crumbled

Preparation method

1.		Cook risoni following directions on packet. Drain, pour back into pasta saucepan and stir in liquid from artichoke jar and lemon juice. Cover pan with a lid to keep warm.

2.		Heat the oil in a large frying pan over medium heat. Add the garlic, oregano, and chilli flakes. Cook, stirring, until fragrant but not coloured, 30 to 60 seconds.

3.		Add artichokes, tuna and capsicum. Stir to combine. Heat through for 1 minute.

4.		Add this mixture to the pasta pot along with the lemon zest, pepper, parsley and fetta. Serve immediately.

VARIATION

Prawns, artichoke and fetta risoni Use 500 g green prawns instead of tuna. Peel and devein them (leave the tails on if you wish). Add prawns after you have pan-fried the garlic, oregano and chilli. Cook for 2 to 3 minutes until changed in colour. Then continue with Step 3.

Nutrition

Energy 1365 kJ
Protein 22 g
Carbohydrate 35 g
Fibre 4 g
Total Fat 11 g
Saturated Fat 4 g
Sodium 577 mg
GI estimate low 0 g

My Review:

Printed from Allrecipes.com.au 2/09/2010