Berconia Australia Pty Ltd

You can order our Berconia Gluten Free pasta on Wheat Free World and for more of Lola’s wheat free recipes please visit www.wheatfreeworld.com.au

Serves 4
Preparation: 15 minutes
Cooking: 10 minutes

25g can tuna in chilli oil

300g kumara, cut into 1cm cubes

350g packet Berconia Rice Macaroni

1⁄2 cup sour cream

2 teaspoons fi nely grated lemon zest

1⁄4 cup lemon juicE

2 cloves garlic, crushed

420g can corn kernels, drained

1 small red capsicum, fi nely chopped

2 green onions, thinly sliced diagonally

1⁄3 cup coarsely chopped fl at-leaf parsley

 1 Drain tuna, reserving 1 tablespoon oil; fl ake tuna. Heat reserved oil in a large frying pan over moderate heat.

Cook and stir kumara for 8-10 minutes or until golden and cooked. Remove from heat. Drain on paper towels.

2 Meanwhile, cook macaroni in a large saucepan of boiling salted water for 7-8 minutes or until just tender. Drain; refresh under cold water. Place in a large serving bowl.

3 Whisk cream, half the zest, juice and garlic in a jug. Stir in 1 tablespoon warm water.

4 Add kumara, tuna, corn, capsicum, onion and 1⁄4 cup of the parsley to macaroni; toss to combine. Drizzle with cream mixture; toss to combine. Sprinkle with remaining zest and parsley to serve.