Tuna Gnocchi Salad Recipe
Ingredients
| Broccoli -€“ ½ lb, broken into florets | ||
| Cauliflower -€“ ½ lb, broken into florets | ||
| Dried gnocchi shells -€“ ½ lb | ||
| Green onions | 1 Bunch (100gm), sliced | |
| Tomatoes | 4 Small, cut into wedges | |
| Garlic | 1 Clove (5gm), thinly sliced | |
| Italian parsley | 1/4 , finely chopped | |
| Extra virgin olive oil | 1/2 Cup (16 tbs) | |
| Lemon | 1 Small, juiced | |
| Sea salt | 1/2 Teaspoon | |
| Black pepper | 1 To taste | |
| Canned tuna packed in oil -€“ 1 lb, drained | ||
Directions
MAKING
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.
SERVING
4. Divide equally among 6 salad plates, garnish with a fresh mint sprig, and serve Tuna Gnocchi Salad.
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.
SERVING
4. Divide equally among 6 salad plates, garnish with a fresh mint sprig, and serve Tuna Gnocchi Salad.
Chef
