Wondering what to take to a family lunch? Pasta salad always goes down a treat! It’s also a great way to use up leftover cooked pasta.
This Tuna Pasta Salad is an old favourite – perfect for a summery lunch or an easy meal on a warm night. Made with broccoli, tuna, walnuts and an olive oil, anchovy dressing, it’s a fresh and healthy meal option.
- 1 head broccoli, separated into florets
- 500g penne pasta
- 3 cloves garlic, minced
- 500g canned tuna
- 2 tablespoons lemon juice
- 4 anchovy fillets, rinsed
- 2 tablespoons chopped fresh parsley
- 1/2 cup chopped walnuts, toasted
Put a large pot of salted water on to boil. Add broccoli and boil until tender, then remove and set aside. Using the same water, cook the pasta until al dente and then drain.
Heat a frypan with some oil and cook garlic for a minute or two. Drain tuna and add to the frypan with the lemon juice, cooking until lightly heated and all ingredients are combined.
Put all ingredients in a large serving bowl and toss gently. Season with salt and pepper.
Heat some 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. Pour oil and anchovy mixture over salad.
Toss with fresh parsley and sprinkle walnuts. Serve warm or cold, with a glass of crisp white wine.