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Tuna Gnocchi Salad

Fettuccine.Inn's picture
Ingredients
  Broccoli 1⁄2 Pound, broken into florets
  Cauliflower 1⁄2 Pound, broken into florets
  Dried gnocchi shells 1⁄2 Pound
  Green onions 1 Bunch (100 gm), sliced, with green parts
  Tomatoes 4 Small, cut into wedges
  Garlic 1 Clove (5 gm), thinly sliced
  Finely chopped italian parsley 1⁄4 Cup (4 tbs) (fresh)
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Lemon 1 Small, juiced
  Sea salt 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Canned tuna in oil 1 Pound, drained
Directions

MAKING
1. Cook cauliflower and broccoli in a saucepan having salted boiling water for 2 to 3 minutes or until vegetables become crispy tender. Using a slotted spoon, take out, rinse with cold water, shake dry, and keep aside in a large salad bowl.
2. In the same boiling water, cook pasta for 15 minutes or until al dente. Rinse with cold water, shake dry, and add to salad bowl.
3. Add tomatoes, green onions, parsley, garlic, lemon juice, olive oil, pepper, and salt and mix gently. Add tuna, cut into coarse bite-sized pieces, to salad and toss well.

SERVING
4. Divide equally among 6 salad plates, garnish with a fresh mint sprig, and serve Tuna Gnocchi Salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Broccoli
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
6

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