In 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.
Meanwhile, 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.
In 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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.