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Tuna Tomatoes And Broccoli

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  Rigatoni/Ziti / medium-size pasta shells 1 Pound
  Broccoli 1 1⁄4 Bunch (125 gm), cut into florets, stems peeled and thickly sliced (Large Bunch)
  Olive oil 1⁄4 Cup (4 tbs)
  Balsamic wine vinegar/Red wine vinegar 2 Tablespoon
  Dijon mustard 1 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Canned flat anchovy fillets 2 Ounce, drained and finely chopped (1 Can)
  Scallions with tops 3 , coarsely chopped
  Ripe tomatoes 2 Medium, cored and cut into eighths
  Tuna in water/Tuna in water 6 1⁄2 Ounce, drained, flaked (Italian Style , 1 Can)
  Minced parsley 1⁄4 Cup (4 tbs)

Cook the rigatoni according to package directions, adding the broccoli after 5 minutes.
Meanwhile, whisk the oil in a small bowl with the vinegar, mustard, and pepper until smooth.
Stir in the anchovies if desired.
When the broccoli and rigatoni are tender, drain well, reserving 1/4 cup of the cooking water.
Place the broccoli and rigatoni in a large bowl.
4 Pour the the oil mixture and cooking water over the broccoli and rigatoni and toss well.
Add the scallions, tomatoes, tuna, and parsley, and toss again.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2651 Calories from Fat 645

% Daily Value*

Total Fat 72 g110.6%

Saturated Fat 9.4 g47%

Trans Fat 0 g

Cholesterol 103.5 mg34.5%

Sodium 2780.3 mg115.8%

Total Carbohydrates 357 g119.1%

Dietary Fiber 24.7 g99%

Sugars 30.3 g

Protein 128 g255.6%

Vitamin A 93.4% Vitamin C 285.7%

Calcium 30.2% Iron 97.2%

*Based on a 2000 Calorie diet

Tuna Tomatoes And Broccoli Recipe