pasta salad with tuna and broccoli
Ingredients
- Servings: 6
- 1 head broccoli, separated into florets
- 1 pound penne pasta
- 1 pound fresh tuna steaks
- 1/4 cup water
- 2 tablespoons fresh lemon juice
- 1/4 cup white
- 4 medium tomatoes, quartered
- 1 pound mozzarella cheese, diced
- 8 large black olives, sliced
- 1/2 cup walnut pieces, toasted
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 4 anchovy fillets, rinsed
- 3/4 cup olive oil
Recipe
Preparation Time: 25 mins
Cook Time: 20 mins
Ready Time: 45 mins
- put a large pot of salted water on to boil; use this water to blanch the broccoli and cook the pasta. blanch broccoli in boiling water. when it is al dente, transfer broccoli to a bowl of ice water. drain thoroughly.
- cook penne in salted, boiling water until al dente. drain. rinse under cold running water until completely cooled, and then drain completely.
- meanwhile, place tuna in a skillet with water, white , and lemon juice. cover, and cook until done. break fish into chunks.
- combine broccoli, penne, fish, tomatoes, cheese, olives, walnuts, garlic, and parsley in a large serving bowl.
- heat olive oil in small pan over low heat. cut anchovy fillets into small pieces, add to the olive oil, and mash with a fork until they dissolve. do not let oil get too hot. pour oil-anchovy mixture over salad. toss, and serve immediately.
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