Tuna, artichoke and fetta risoni
20 minutes
Risoni tossed with tuna, marinated artichoke, roasted red capsicum, and creamy fetta cheese makes a delightful light supper.
Patsy Jamieson, Diane Temple
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Ingredients
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
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- 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.
- 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.
- Add artichokes, tuna and capsicum. Stir to combine. Heat through for 1 minute.
- 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.
