Warm broccoli and Tuna Salad


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.
59K 3.8/5 based on 13 reviews
Grade this recipe:

Last modified on: March 3rd 2016

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 22 min.
When should you start or finish this recipe?
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.
Warm broccoli and Tuna Salad
Prepare 500 g broccoli and boil briefly until just tender.

Stage 2 - 2 min.
Warm broccoli and Tuna Salad
Drain thoroughly, but do not cool.

Set aside.

Stage 3 - 3 min.
Warm broccoli and Tuna Salad
Transfer to a salad bowl, add 100 g tuna in oil (broken up) and the chopped 30 g shallot.

Stage 4 - 2 min.
Warm broccoli and Tuna Salad
Add the cherry tomatoes, then 4 tablespoons French dressing (vinaigrette) and mix well.

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 recipe40 20 %40 3 %70 10 %960 50 %4,030 50 %
Per 100 g5 2 %4 0 %10 2 %130 7 %550 7 %
Per person9 4 %8 1 %20 3 %240 10 %1,010 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish, Sulfites, Mustard
How much will it cost?
  • For 4 people : 3.36 €
  • Per person : 0.84 €

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)
Other recipes you may also like
Pistachio cake
Pistachio cake
Here's a loaf-style cake made with a classic batter, flavoured with pistachio (of course), and with a crunchy "macaronade" topping.
March 3rd 202132K 1 hour 54 min.
Couscous
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
November 16th 2017509K4.3 2 hours 36 min.
Pears and caramelised walnut samosas
Pears and caramelised walnut samosas
Samosas are small parcels of filling wrapped in brik (or filo) sheets and either shallow or deep fried. Here is a sweet version, with pears and caramelised walnuts.
October 13th 2010324K4 1 hour 21 min.
Bechamel sauce
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.
June 13th 2024420K4.3 18 min.
Mimosa eggs
Mimosa eggs
Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.
February 21th 2011287K 25 46 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page