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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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