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Tuna Tomatoes And Broccoli Recipe
|Rigatoni/Ziti / medium-size pasta shells||1 Pound|
|Broccoli||1 1⁄4 Bunch (125 gm), cut into florets, stems peeled and thickly sliced (Large Bunch)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Balsamic wine vinegar/Red wine vinegar||2 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Canned flat anchovy fillets||2 Ounce, drained and finely chopped (1 Can)|
|Scallions with tops||3 , coarsely chopped|
|Ripe tomatoes||2 Medium, cored and cut into eighths|
|Tuna in water/Tuna in water||6 1⁄2 Ounce, drained, flaked (Italian Style , 1 Can)|
|Minced parsley||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2651 Calories from Fat 645
% Daily Value*
Total Fat 72 g110.6%
Saturated Fat 9.4 g47%
Trans Fat 0 g
Cholesterol 103.5 mg
Sodium 2780.3 mg115.8%
Total Carbohydrates 357 g119.1%
Dietary Fiber 24.7 g99%
Sugars 30.3 g
Protein 128 g255.6%
Vitamin A 93.4% Vitamin C 285.7%
Calcium 30.2% Iron 97.2%
*Based on a 2000 Calorie diet
Meanwhile, whisk the oil in a small bowl with the vinegar, mustard, and pepper until smooth.
Stir in the anchovies if desired.
When the broccoli and rigatoni are tender, drain well, reserving 1/4 cup of the cooking water.
Place the broccoli and rigatoni in a large bowl.
4 Pour the the oil mixture and cooking water over the broccoli and rigatoni and toss well.
Add the scallions, tomatoes, tuna, and parsley, and toss again.