Tuna, risoni and olive salad

250g risoni

2 tbs extra virgin olive oil, plus 2 tbs extra

300g enoki mushrooms, ends trimmed

2 x 185g cans tuna in oil, drained, flaked

150g drained pitted mixed olives, larger ones halved

100g drained sundried tomatoes, halved

1 large bunch flat-leaf parsley, leaves roughly chopped (a little stem is okay)

1 large bunch oregano, leaves picked

2 (380g) grey zucchini (from specialty grocers, substitute small regular zucchini), cut into 1cm pieces

120g golden raisins (substitute sultanas)

1/2 cup (75g) blanched hazelnuts, toasted, roughly chopped

150g freshly podded broad beans (see note)

1 medium eschalot, finely chopped

1/3 cup (80ml) sherry vinegar

1/2 cup (125ml) extra virgin olive oil

2 tbs wholegrain mustard


Bring a medium saucepan of salted water to the boil and cook risoni for 8 minutes or until al dente. Drain risoni, rinse under cold water and drain again. Transfer to a large bowl with the oil and toss to coat.


Meanwhile, heat extra 2 tbs oil in a large frypan over high heat. Add mushrooms and cook for 5 minutes, turning only once or twice, or until golden and tender. Season with salt flakes and set aside.



For the dressing, place eschalot and vinegar in a small saucepan over medium- high heat and bring to a rapid simmer. Simmer, swirling pan occasionally, for 2 minutes or until vinegar reduces by half. Transfer to a large bowl. Add oil and mustard and whisk until well combined. Season with salt flakes and freshly ground black pepper.


Add all remaining salad ingredients to the large bowl with the dressing. Toss to coat, then check seasoning. Serve.