An easy, fresh and tangy lunch treat. What more could you ask for?
You might remember that I went to the Sydney Organic Expo about a month ago and got some Lakelands mandarin infused olive oil. I’ve been using it on grilled fish, in salad dressings and drizzled over steamed broccoli but haven’t written any of the recipes down. Until now.
I made this salad for lunch the other day and absolutely loved it. I’m a citrus lover at the best of times, but combining the three types with fish, herbs and pasta really worked. You could also omit the canned tuna and serve with a grilled salmon fillet if you liked. That would be a very nice dinner with extra mandarin oil on the salmon.
For now though, I better stop drizzling it around willy nilly, or I’ll be taking a little trip to a certain olive grove… actually, that wouldn’t be so bad!
Happy cooking, Christie
Triple Citrus Tuna Risoni
1 cup risoni pasta*
1 tablespoon lemon zest, finely grated
1 tablespoon orange zest, finely grated
1 lemon, juiced
1/4 cup mandarin infused olive oil**
1 cup loosely packed flat leaf parsley, roughly chopped
1 large red capsicum (bell pepper), sliced into strips
1/2 cup green olives, pitted and sliced
2 x 180g cans tuna in olive oil, drained
1. Cook the risoni in a large pot of salted boiling water until tender, about 5 minutes. Drain and rinse with cold tap water.
2. Place the risoni in a large bowl, add all the ingredients and mix well to combine. Season well with sea salt and cracked pepper. Divide into serving bowls and garnish with extra zest and parsley.
*Rice shaped pasta, also called orzo.
**You can substitute regular olive oil mixed with finely grated mandarin zest.