This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Warm broccoli and Tuna Salad
In this recipe, the broccoli is served only just cooked and still warm with tuna, chopped shallot and cherry tomatoes in a good vinaigrette dressing.
78 K 3.8/5 (13 reviews)
25 min.
Easy
3.40 €
4 people
5 IngredientsLast modified on: March 3rd 2016
For 4 people, you will need:
- 1
500 g broccoli - 2
100 g tuna in oil - 3
30 g shallot - 4
50 g tomato - 5
4 tablespoons french dressing (vinaigrette) - Total weight: 740 grams
Times for this recipe
Preparation: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
Prepare 500 g broccoli and boil briefly until just tender.
Stage 2 - ⌛ 2 min.
Stage 3 - ⌛ 3 min.
Transfer to a salad bowl, add 100 g tuna in oil (broken up) and the chopped 30 g shallot.
Stage 4 - ⌛ 2 min.
Add the cherry tomatoes, then 4 tablespoons french dressing (vinaigrette) and mix well.
Serve immediately while the broccoli is still warm.
Serve immediately while the broccoli is still warm.
Remarks
Only add cherry tomatoes or diced larger tomatoes if they are in season. If not, you can use preserved tomatoes.
Keeping: Should be served immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 40 RDI=3 % | 70 RDI=10 % | 960 RDI=50 % | 4,030 RDI: 50 % |
| Per 100 g | 5 RDI=2 % | 4 RDI=0 % | 10 RDI=2 % | 130 RDI=7 % | 550 RDI: 7 % |
| Per person | 9 RDI=4 % | 8 RDI=1 % | 20 RDI=3 % | 240 RDI=10 % | 1,010 RDI: 10 % |
How much will it cost?
- For 4 people : 3.40 €
- Per person : 0.85 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Broccoli
Like these other recipes: Sautéd broccoli with ham, Sautéed Green Vegetables in pan, Potato and broccoli gratin, How to prepare broccoli, Light Broccoli Soup, ... See them all 11
Tuna in oil
Like these other recipes: Cretan salad, Cucumber and salmon salad, Oriane's tuna rillettes , Tomato, mustard and tuna cake, Mixed salad with curry mayo, ... See them all 24
Tomato
Like these other recipes: Tomato sauce (with fresh tomatoes), Minestrone, Guacamole, Mediterranean toast, Eggs in tomato shells, ... See them all 76
Shallot
Like these other recipes: Sea bass fillet Cretan style, Chicken and avocado bagels, Small ratatouille with , Leek and tuna loaf, Gribouille dressing, ... See them all 215
Other recipes you may also like
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017488 K4.2 2 hours 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018446 K 24.3 45 min.
Hachis parmentier
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"... February 21th 2011427 K 24.3 1 hour 25 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016485 K4.4 7 min.
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc. February 16th 2014833 K5 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.