Warm Tuna and Broccoli Pasta Salad

Name: Warm Tuna and Broccoli Pasta Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 broccoli, cut into small florets; 1/2 lb (225 g) farfalle; 1 can (7 oz/198 g) oil-packed light tuna, drained and flaked; 1/4 cup (10 g) cilantro, finely chopped; 1/4 tsp red pepper flakes; 8 green onions, thinly sliced; 3 cups (420 g) cherry tomatoes; 2 tbsp (30 ml) olive oil

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Preparation 20 min
Cooking 20 min
Servings 4

Featured in RICARDO Magazine HOLIDAY 2017 (p. 28)

Nut-free
Lactose-free
Dairy-free
Egg-free

Ingredients

- 1 broccoli, cut into small florets
- 1/2 lb (225 g) farfalle
- 1 can (7 oz/198 g) oil-packed light tuna, drained and flaked
- 1/4 cup (10 g) cilantro, finely chopped
- 1/4 tsp red pepper flakes
- 8 green onions, thinly sliced
- 3 cups (420 g) cherry tomatoes
- 2 tbsp (30 ml) olive oil

Preparation

- 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.

Personal Note

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Warm Tuna and Broccoli Pasta Salad

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Ingredients

Preparation

Personal Note

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RICARDO The Rock 12" Frypan