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Pasta Salad with Tuna and Broccoli




Source of Recipe


Internet


List of Ingredients




1 head fresh broccoli
1 pound tuna fillet, poached
1 pound penne pasta
4 medium tomatoes, quartered
1 pound mozzarella cheese, diced
8 large black olives, sliced
1/2 cup walnut pieces, toasted
4 cloves garlic, minced
2 tablespoons chopped fresh parsley
4 anchovy fillets, rinsed
3/4 cup olive oil


Recipe



1 Put a large pot of salted water on to boil; use this water to blanch the broccoli and cook the pasta. Separate all broccoli florets from stalks; florets should be uniform in size. Blanch broccoli in boiling water. When it is al dente, transfer broccoli to a bowl of ice water. Drain thoroughly.

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

3 Break fish into small chunks.

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

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.