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Thursday, August 25, 2016

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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