Tuna, artichoke and fetta risoni

Tuna, artichoke and fetta risoni


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

Patsy Jamieson, Diane Temple

Serves: 6 

  • 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:10min  ›  Cook:10min  ›  Ready in:20min 

  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.


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.

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