Tuna and Ricotta Pasta Salad from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate b

Name: Tuna and Ricotta Pasta Salad from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate b
Ingredients: Generous ½ cup (150 g) ricotta, strained; Two 5-ounce (140 g) tins of tuna in olive oil, drained; Salad mix of your choice, preferably including beet leaves; Extra virgin olive oil; Salt; pepper; 8 flat, square lasagna sheets, dried or fresh (if your noodles are rectangular, cut them in half to make squares); ¼ bunch of basil, leaves only, finely chopped; Zest of 1 lemon; ¼ bunch of tarragon, leaves only, finely chopped

app.ckbk.com

To strain the ricotta: Take a strainer, line it with cheesecloth leaving some draping over the edge, and place it over a small bowl. Add the ricotta and then spread it into an even layer using a sp...

View full recipe on app.ckbk.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Ingredients

Generous ½ cup (150 g) ricotta, strained
Two 5-ounce (140 g) tins of tuna in olive oil, drained
Salad mix of your choice, preferably including beet leaves
Extra virgin olive oil
Salt
pepper
8 flat, square lasagna sheets, dried or fresh (if your noodles are rectangular, cut them in half to make squares)
¼ bunch of basil, leaves only, finely chopped
Zest of 1 lemon
¼ bunch of tarragon, leaves only, finely chopped