Fregola Salad with Italian Tuna

June 06, 2016

Fregola Salad with Italian Tuna

Fregola Salad with Italian Tuna

Serves 4

A simple light luncheon dish to serve to family and friends.

Ingredients

  • packet (2 cups) Fregola Sardi ( tiny pasta balls)
  • Good pinch saffron tips
  • 2 zucchins trimmed
  • 1 jar “Sapori di Mare” white tuna (undrained) or 1 pkt.smoked rainbow trout
  • 2 cups watercress
  • Iblea Sicilian sea salt
  • Freshly ground black pepper

Salad

Fill a large saucepan with water, add saffron tips to dissolve and bring to the boil. Add the fregola and stir well. Cook for ten minutes or till fregola is ‘al dente’.

Drain well, place in a large bowl and allow to cool.

Cut the zucchinis into long thin strips and discard the core of seeds.

Break the tuna into bite size pieces (or skin and debone trout) and add the zucchinis, tuna and watercress to the cold fregola.

Dress with lemon pickle dressing, toss well and serve with crusty bread.

 

Lemon and LimePickle dressing

  • 4 tbsp.“Rainforest Bounty” lemon and lime pickle
  • 2 tbsp. “Marco Bianco” moscato white wine vinegar
  • 4 tbsp. your favourite extra virgin olive oil (try Terra Rossi)
  • Place all ingredients in a small bowl and stir well to combine.


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