Broccoli With Tuna and Shells
Updated April 6, 2023
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼pounds broccoli
- ½pound fresh tuna, grilled or 6½- to 7-ounce can albacore tuna, packed in water
- 2medium to large tomatoes, cut in large cubes
- 4tablespoons coarsely chopped red onion
- 2cups (4 ounces) macaroni shells, cooked, drained and rinsed in cold water
- 5tablespoons olive oil
- 4tablespoons red wine vinegar
- 2heaping tablespoons chopped fresh basil or 2 teaspoons dried
- 2teaspoons chopped fresh oregano or ½ teaspoon dried
- Freshly ground black pepper to taste
Nutritional analysis per serving (3 servings)
577 calories; 30 grams fat; 4 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 47 grams carbohydrates; 8 grams dietary fiber; 8 grams sugars; 32 grams protein; 372 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove tough stems from broccoli and cut heads into florets.
- Step 2
Steam broccoli about 5 minutes, depending on the size of the pieces. Drain and rinse under cold water.
- Step 3
Flake grilled fresh tuna or drain canned tuna and rinse under cold water and drain again.
- Step 4
Combine tuna with broccoli, tomatoes, onion and macaroni.
- Step 5
Beat together oil and vinegar; add basil and oregano. Mix dressing gently with tuna mixture and season with pepper. Serve at room temperature.
Private Notes
Comments
I added a second can of tuna for protein when I made it. I had leftovers for lunch the next day. I drizzled a little more olive oil, 2 teaspoons of poppy seeds and fresh chopped basil and served it with garlic butter over French toasted bread. It was a very tasty lunch for two.