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Shannon Bennett's tuna risoni salad with herb oil
DELICIOUS.12Ingredients
30Minutes
660Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup olive oil
- 1/4 bunch flat leaf parsley (each, and basil, leaves picked, plus extra to serve)
- 2 Tbsp. capers (rinsed, drained)
- 1 garlic clove (crushed)
- 1 lime
- 400 grams pasta (risoni, cooked according to packet instructions, drained, rinsed)
- 425 grams tuna in oil (can sustainable, drained)
- 240 grams canned chickpeas (rinsed, drained)
- 1 cup peas (frozen baby, thawed)
- 250 grams cucumbers (baby Lebanese, cukes, thinly sliced)
- 1 cup baby spinach (washed)
- 4 soft-boiled eggs (halved, pomegranate seeds and toasted pumpkin seeds, pepitas, to serve)
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories660Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol210mg70% |
| Sodium210mg9% |
| Potassium550mg16% |
| Protein23g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate87g29% |
| Dietary Fiber7g28% |
| Sugars7g |
| Vitamin A30% |
| Vitamin C45% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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