Tuna Gnocchi Salad Recipe


Preparation Time10 MinCooking Time5 Min
Ready In15 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientInterest Group


 Broccoli1⁄2 Pound, broken into florets
 Cauliflower1⁄2 Pound, broken into florets
 Dried gnocchi shells1⁄2 Pound
 Green onions1 Bunch (100 gm), sliced, with green parts
 Tomatoes4 Small, cut into wedges
 Garlic1 Clove (5 gm), thinly sliced
 Finely chopped italian parsley1⁄4 Cup (4 tbs) (fresh)
 Extra virgin olive oil1⁄2 Cup (8 tbs)
 Lemon1 Small, juiced
 Sea salt1⁄2 Teaspoon
 Freshly ground black pepper To Taste
 Canned tuna in oil1 Pound, drained

Nutrition Facts

Serving size

Calories 444 Calories from Fat 225

% Daily Value*

Total Fat 24 g37.6%

Saturated Fat 2.5 g12.4%

Trans Fat 0 g

Cholesterol 13.6 mg4.5%

Sodium 545.1 mg22.7%

Total Carbohydrates 28 g9.5%

Dietary Fiber 4.8 g19.4%

Sugars 3.9 g

Protein 27 g53.8%

Vitamin A 31.6% Vitamin C 139.8%

Calcium 6.8% Iron 14.3%

*Based on a 2000 Calorie diet


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.