Pasta Salad with Tuna and Broccoli

Poach a fresh piece of tuna for this satisfying salad. Toss with penne, blanched broccoli, tomatoes, mozzarella cheese, olives, walnuts, garlic and parsley. Dress with a pungent infusion of anchovy and olive oil, then serve immediately.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 907 Calories

Ingredients

• ¼ cup water
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• ¾ cup olive oil
• 4 cloves garlic, minced
• ¼ cup white wine
• 1 pound penne pasta
• 1 head broccoli, separated into florets
• 1 pound fresh tuna steaks
• 4 medium tomatoes, quartered
• 1 pound mozzarella cheese, diced
• 8 large black olives, sliced
• ½ cup walnut pieces, toasted
• 4 anchovy fillets, rinsed

Recipe Instructions

Step 1

Put a large pot of salted water on to boil; use this water to blanch the broccoli and cook the pasta. Blanch broccoli in boiling water. When it is al dente, transfer broccoli to a bowl of ice water. Drain thoroughly.

Step 2

Cook penne in salted, boiling water until al dente. Drain. Rinse under cold running water until completely cooled, and then drain completely.

Step 3

Meanwhile, place tuna in a skillet with water, white wine, and lemon juice. Cover, and cook until done. Break fish into chunks.

Step 4

Combine broccoli, penne, fish, tomatoes, cheese, olives, walnuts, garlic, and parsley in a large serving bowl.

Step 5

Heat olive oil in small pan over low heat. Cut anchovy fillets into small pieces, add to the olive oil, and mash with a fork until they dissolve. Do not let oil get too hot. Pour oil-anchovy mixture over salad. Toss, and serve immediately.