425 g can Sirena canned tuna in oil
1 ½ cups risoni
2 Tbsp lemon juice
300 g canned corn kernels, drained
1 red capsicum, finely chopped
2 green spring onions, thinly sliced
½ cup finely chopped fresh parsley
salt and pepper to taste
100 g soft feta, crumbled
lemon cut into wedges, to serve
- Drain the tuna, reserving 1 tbsp of the oil. Flake tuna into large chunks
- Cook risoni in a large saucepan of boiling, salted water until tender. Drain well. Transfer to a large bowl. Add juice and reserved oil. Stir to combine.
- Add tuna, corn, capsicum, onions and parsley. Season with salt and pepper. Stir to combine.
- Transfer rice mixture to a serving bowl. Sprinkle with feta. Serve with lemon.