Crispy Tuna Fregola* Recipe

Inspired by Yvonne's

Time40m

Serves4

(10 oz) fregola, baby arugula roasted cauliflower, green olives, pine nuts, calabrian chili, dipping sauce

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Ingredients

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1
Roast the Cauliflower
Preheat your oven to 425°F (220°C). Toss the chopped cauliflower with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes until golden brown and tender.
2
Cook the Fregola
In a large pot, bring salted water to a boil. Add the fregola and cook according to package instructions (usually about 10-12 minutes) until al dente. Drain and set aside.
3
Toast the Pine Nuts
In a small skillet over medium heat, toast the pine nuts, stirring frequently, until they are golden and fragrant, about 3-5 minutes. Remove from heat.
4
Combine Ingredients
In a large mixing bowl, combine the cooked fregola, roasted cauliflower, baby arugula, chopped green olives, minced Calabrian chili, and toasted pine nuts. Drizzle with olive oil and toss gently to combine.
5
Serve
Serve warm or at room temperature. Optionally, provide a dipping sauce on the side, such as a lemon vinaigrette or a spicy aioli.