Ingredients
- 1 cup dried risoni pasta
- 4 (600 grams) tuna steaks (4 x 150 grams each)
- Cracked black pepper, to taste
- 250 grams tomatoes, heirlooms halved
- 1 red onion, thinly sliced (halved then sliced)
- 1 cup Kalamata olives (pitted, drained and halved)
- 1/4 cup parsley leaves
- Parsley leaves, extra to garnish
- FOR LEMON DRESSING
- 2 tablespoons olive oil (extra virgin)
- 2 tablespoon lemon juice
- 2 garlic cloves, minced
- 2 teaspoons capers, drained (baby capers)
How to Make
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Step 1: Cook pasta in a large pan of boiling salted water until tender (about 8 to 10 minutes) and then drain well.
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Step 2: Meanwhile, season tuna with pepper and add in two batched and cook in a lightly oiled grill pan, for about 1 minutes each side for medium rare, or until cooked to your liking and then remove and thickly slice.
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Step 3: To make lemon dressing combine all ingredients in a small jug and season and then whisk well.
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Step 4: Combine pasta, tomatoes, onion, olives and parsley in a large bowl and pour over dressing, and toss to combine.
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Step 5: Serve tuna over salad and garnish with extra parsley leaves.
We hope you enjoy this recipe!
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