Warm Tuna and Broccoli Pasta Salad
Prep Time
Cooking Mode
1 head broccoli, cut into small florets
½ lb farfalle pasta
1 7 oz can oil-packed light tuna, drained and flaked
¼ cup cilantro, finely chopped
¼ tsp red pepper flakes
8 green onions, thinly sliced
3 cups cherry tomatoes
2 tbsp olive oil
1 head broccoli, cut into small florets
½ lb farfalle pasta
1 7 oz can oil-packed light tuna, drained and flaked
¼ cup cilantro, finely chopped
¼ tsp red pepper flakes
8 green onions, thinly sliced
3 cups cherry tomatoes
2 tbsp olive oil
Directions
1In a large pot of salted boiling water, cook the broccoli for 2 minutes or until tender. Remove from the water using a slotted spoon and cool in an ice bath. Drain thoroughly. In the same pot of salted boiling water, cook the pasta until al dente. Drain.
2Meanwhile, in a large bowl, combine the broccoli, tuna, cilantro, pepper flakes and one-quarter of the green onions. Season with salt and pepper. Set aside.
3In a large skillet over high heat, soften the tomatoes and the remaining green onions in the oil for 5 minutes or until the tomatoes burst. Simmer for 5 minutes or until the sauce thickens. Season with salt and pepper. Stir in the pasta and coat well. Adjust the seasoning. Top with the broccoli and tuna mixture.
Disclaimer
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Personal Note
Personal Note
