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