#HealthyFood #Recipes
Ingredients
- 1 cup (140g) risoni
- 2 tbs olive oil
- 100g green beans
- 100g butter beans (yellow beans)
- 100g sugar snaps
- 200g mixed cherry tomatoes, halved
- 350g piece sashimi grade tuna
- 2 soft-boiled eggs, to serve
Herb pesto
- 2 cup firmly packed basil, plus extra to serve
- 2 cup firmly packed mint, plus extra to serve
- 2 cup firmly packed flat-leaf parsley, plus extra to serve
- ½ cup (125ml) extra virgin olive oil
- 1 garlic clove, crushed
- Finely grated zest of 1 lemon
- Juice of 1 lemon
Method
- Cook the risoni in a large saucepan of boiling salted water according to packet instructions. Drain in a sieve and cool under cold running water. Toss in a bowl with 1 tbs oil and set aside. Bring another saucepan of salted water to the boil and blanch green and yellow beans for 2 minutes, then add sugar snaps and cook for a further minute or until al dente. Drain and plunge into iced water to cool completely, then drain. Cut beans and sugar snaps into bite-size pieces. Add the beans and tomatoes to risoni.
- For pesto, whizz all the ingredients in a blender until smooth. Season
- Heat a frying pan to high heat. Brush remaining oil all over tuna and season. Sear tuna for 30 secods each side – you want the tuna to remain rare inside. Cool briefly, then thinly slice.
- Mix three-quarters of the pesto into risoni mixture and season. Place on a large platter, top with tuna, eggs and extra herbs and serve with remaining pesto alongside
- Energy : 2705 kj
- Fat (saturated) :7 g
- Carbohydrate (sugars) : 4 g
- Carbohydrate (total) : 30 g
- Protein : 32 g
- Sodium : 85 mg
