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.
76 K 3.8/5 (13 reviews)
Grade this recipe:
Keywords:
Last modified on: March 3rd 2016
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 25 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 : Stage 1
Prepare 500 g broccoli and boil briefly until just tender.

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

Set aside.

Stage 3 - ⌛ 3 min.
Warm broccoli and Tuna Salad : Stage 3
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 : Stage 4
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 RDI=20 %40 RDI=3 %70 RDI=10 %960 RDI=50 %4,030 RDI: 50 %
Per 100 g5 RDI=2 %4 RDI=0 %10 RDI=2 %130 RDI=7 %550 RDI: 7 %
Per person9 RDI=4 %8 RDI=1 %20 RDI=3 %240 RDI=10 %1,010 RDI: 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
Possible allergens in this recipe: Fish, Sulfites, mustard
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)
Other recipes you may also like
Naan
Naan
Naan is a type of Asian bread made from wheat flour. This kind comes from the Punjab region of India.
September 25th 2011205 K4 3 hours 45 min.
Fresh pasta dough
Fresh pasta dough
You can use this dough to make lasagne, ravioli, spaghetti, etc. - in fact, any fresh pasta you wish.
December 6th 2012203 K3.8 1 hour 15 min.
Country vegetable soup
Country vegetable soup
In this "country" (paysanne) style soup, the vegetables are left in small pieces, rather than blended.
April 2nd 2014109 K 14.3 1 hour 15 min.
Pistachio confectioner's custard
Pistachio confectioner's custard
This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts.
November 21th 2018235 K4.7 35 min.
Mushroom bourguignon
Mushroom bourguignon
These bourguignon-style mushrooms are cooked in a similar way to the classic beef dish, simmered with red wine and onions – flavours that go really well with mushrooms.
May 10th 202344 K 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)

*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