Fregola Salad with Italian Tuna
A simple light luncheon dish to serve to family and friends.
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