Fish Quick Main

Tuna, broccolini and cauliflower salad with pine nut and anchovy salsa

Name: Tuna, broccolini and cauliflower salad with pine nut and anchovy salsa
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 5 anchovy fillets, drained; 1 garlic clove; 2 tablespoons toasted pine nuts; 2 tablespoons white wine vinegar; 1 tablespoon olive oil; 500g cauliflower, cut into small florets; 1 bunch broccolini, stalks trimmed, cut into long florets; 185g can tuna in springwater, drained; 1/3 cup pitted kalamata olives; 1 cup firmly packed flat-leaf parsley leaves

Rate now

10m

05m

https://healthimprovements.info/recipes/tuna-broccolini-cauliflower-salad-pine-nut-anchovy-salsa/c8897475-af47-434d-b833-aafbfd266f77?current_section=recipes

Jump to recipe

This elegant side dish is a low-fat, gourmet twist on the classic tuna salad.

5 anchovy fillets, drained
1 garlic clove
2 tablespoons toasted pine nuts
2 tablespoons white wine vinegar
1 tablespoon olive oil
500g cauliflower, cut into small florets
1 bunch broccolini, stalks trimmed, cut into long florets
185g can tuna in springwater, drained
1/3 cup pitted kalamata olives
1 cup firmly packed flat-leaf parsley leaves

Method

1.

Very finely chop the anchovies, garlic and 1 tablespoon toasted pine nuts.
2.

Place in a bowl with the vinegar, olive oil and freshly ground black pepper.
3.

Cook the cauliflower florets in a large saucepan of boiling water for 2 minutes. Add the broccolini and cook for a further 2 minutes. Briefly rinse under cold water to cool slightly, then drain. Place the warm cauliflower and broccolini in a large bowl with the tuna, olives, parsley and remaining pine nuts. Pour over the salsa and toss gently. Serve immediately.