Featured Recipe
Warm Tuna Broccoli Pasta
By Kate
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A quick warm pasta salad with broccoli, tuna, and fresh herbs. Broccoli is briefly blanched to retain crunch and color then shocked in ice water. Pasta cooks al dente and joins a lightly simmered cherry tomato sauce with scallions and chili flakes for a kick. Tuna folded in last with fresh coriander adds earthiness. Simple olive oil pulls it together. No dairy or nuts. Sub with zucchini ribbons or canned salmon. Timing relies on visual and tactile cues, not clocks.
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Prep:
22 min
Cook:
18 min
Total:
40 min
Serves:
4 servings
pasta
salad
tuna
healthy
quick meal
Introduction
Quick warming pasta salad that’s more about layered textures and simple freshness than heavy sauce. Broccoli barely cooked so it maintains bite and vibrant color. Pasta al dente, tender but not soft, to hold shape after tossing. Tuna adds meaty contrast and umami punch without overpowering. Cherry tomatoes reduced in olive oil and scallions for lightly sweet slow-cooked depth. Chili brings faint heat, coriander or parsley gives a sharp herbal lift. Rely on your senses here more than the clock; bubbling tomato skins, the snap of broccoli when squeezed, glossy strands of pasta slicked with oil hint at readiness. Forget always precise minutes cooks. Watch the pan, feel the veggie.
Ingredients
About the ingredients
Substitute broccoli with cauliflower or blanched green beans if preferred. Can switch fresh coriander with Italian flat-leaf parsley for milder, less citrusy aroma. Tuna packed in water reduces oiliness but oil-packed adds richness if drained well. Cherry tomatoes must be ripe to provide natural sweetness when breaking down, else add a pinch of sugar during simmering to balance acidity. Use any short pasta shape like penne or gemelli to trap sauce efficiently. Olive oil quality matters more than quantity here; a grassy, peppery EVOO elevates final aroma. Divide scallions to add fresh crunch both cooked and raw layers.
Method
Technique Tips
Blanching broccoli is key to crisp texture and brilliant green. Do not skip ice bath; carries over cooking can turn broccoli mushy and dull. Cooking pasta in same water saves cleanup but do not over boil broccoli initially, test by piercing with fork; firm but tender. Tomato step smells deeply aromatic when edges soften and juice bubbles. Let tomatoes rest contacted with pan to coax flavor not a quick stir fry. Adding reserved pasta water adjusts sauce consistency and helps coat pasta with sheen. Folding cold tuna and broccoli last prevents breaking apart tuna texture, keeps broccoli from becoming soft. Season gradually; canned tuna often salty. Rest salad briefly before serving to marry flavors but avoid soggy pasta.
Chef's Notes
- 💡 Blanching broccoli crucial for color. Cook 1-2 mins max. Ice bath to stop cooking. This keeps crunch, texture. Ignore timer; rely on visual cues. Vivid green means dial it down.
- 💡 For pasta, al dente is key. Cook until firm. Stir often. Timing varies; check regularly after first 7 mins. Save 1/4 cup water for sauce. Helps bind. If sticky, add more pasta water.
- 💡 Tomatoes need patience. Heat, let pop without stirring. Skins should blister. Bright aroma means it’s ready for phase two. Gradually add reserved pasta water to the mix for depth.
- 💡 Tuna at end for chunky texture. Fold it in gently; don’t break apart. Fresh herbs sprinkled last adds zing. Salt needs to be added gradually, canned tuna could be salty already.
- 💡 Extra virgin olive oil quality matters. A good brand can change final dish aroma. Not about quantity but nuance. If too oily, dish can drown. Taste balance often.
