Pasta with tuna, broccoli, olives, sun-dried tomatoes and basil
We usually eat pasta at least twice a week. We love it not just because it’s fast and tasty but also because, when prepared with the right ingredients, it makes a healthy meal for lunch or dinner.
This pasta dish is one that we’ve been making for years. The sauce is made very simply without any actual cooking (a.k.a. ‘no-cook’ sauce.) The ingredients are just mixed together like a fresh Italian-inspired salsa. Plus, you can make the tuna mixture while the pasta and broccoli are cooking, so the dish comes together really quickly and still tastes amazing.
Apart from tossing the tuna mixture with pasta you can also use it in some other delicious ways: use it to top pizzas and bruschetta; serve as a sandwich and wrap filling; or stir into a risotto or rice salad. And instead of broccoli, you can toss other veggies into the pot to cook with the pasta, like green beans, zucchini, cauliflower florets, or asparagus.
1 broccoli head — cut into small florets
6 oz (170g) canned tuna in olive oil — drained and broken into chunks
¼ cup sun-dried tomatoes — roughly chopped
2 tablespoons finely chopped fresh basil
6 black olives — pitted and finely chopped
3 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar
1 garlic clove — minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Finely grated Parmesan cheese, to serve