Tuna With Broccoli And Pasta
|Broccoli florets||3 Cup (48 tbs)|
|Diced tomatoes||1 1⁄2 Cup (24 tbs)|
|Sliced scallions||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Chopped fresh basil||2 Tablespoon|
|Extra virgin olive oil||1 Tablespoon|
|Ground black pepper||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Tuna steaks/1 can (12 ounces) drained water-packed tuna||12 Ounce (2 In Number, 6 Ounce Each)|
|Chopped pitted black olives||1⁄2 Cup (8 tbs) (Imported Variety)|
|Chopped italian parsley||2 Tablespoon|
Cook the pasta in a large pot of boiling water for 7 minutes.
Add the broccoli and continue cooking for another 3 minutes, or until the broccoli is bright green and the pasta is tender; drain well.
In a large bowl, mix together the tomatoes, scallions, lemon juice, basil, oil, pepper and garlic.
Grill or broil the tuna about 5" from the heat for 3 to 7 minutes per side, or until the fish turns opaque and is no longer pink when cut with a knife.
Remove from the heat and cut into 1" cubes.