Tuna and Ricotta Pasta Salad

Name: Tuna and Ricotta Pasta Salad
Yield: Serves 2 as a main course
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; Two 5-ounce (140 g) tins of tuna in olive oil, drained; Salt and pepper, to taste; Salt and pepper, to taste; 8 flat, square lasagna sheets, dried or fresh (if your noodles are rectangular, cut them in half to make squares); 8 flat, square lasagna sheets, dried or fresh (if your noodles are rectangular, cut them in half to make squares); 8 flat, square lasagna sheets, dried or fresh (if your noodles are rectangular, cut them in half to make squares); 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; 8 flat, square lasagna sheets, dried or fresh (if your noodles are rectangular, cut them in half to make squares); Zest of 1 lemon; ¼ bunch of tarragon, leaves only, finely chopped

Preparation info

Serves
2
as a main course

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

Generous ½ cup (150 g) ricotta, strained
8 flat, square lasagna sheets,

Fish course
Pescatarian

Method

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 spatula or similar utensil. Cover the bowl with plastic wrap and chill in the refrigerator for at least 8 hours or overnight. Afterward, discard the liquid that’s collec