Broccoli With Tuna and Shells

Ingredients

  • 1 ¼ pounds broccoli
  • ½ pound fresh tuna, grilled or 6 1/2- to 7-ounce can albacore tuna, packed in water
  • 2 medium to large tomatoes, cut in large cubes
  • 4 tablespoons coarsely chopped red onion
  • 2 cups (4 ounces) macaroni shells, cooked, drained and rinsed in cold water
  • 5 tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • 2 heaping tablespoons chopped fresh basil or 2 teaspoons dried
  • 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
  • Freshly ground black pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      772 calories; 36 grams fat; 5 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 4 grams polyunsaturated fat; 69 grams carbohydrates; 11 grams dietary fiber; 11 grams sugars; 44 grams protein; 44 milligrams cholesterol; 159 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 to 3 servings

Preparation

  1. Remove tough stems from broccoli and cut heads into florets.
  2. Steam broccoli about 5 minutes, depending on the size of the pieces. Drain and rinse under cold water.
  3. Flake grilled fresh tuna or drain canned tuna and rinse under cold water and drain again.
  4. Combine tuna with broccoli, tomatoes, onion and macaroni.
  5. Beat together oil and vinegar; add basil and oregano. Mix dressing gently with tuna mixture and season with pepper. Serve at room temperature.

10 minutes

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