Broccoli With Tuna and Shells

By Marian Burros

Updated April 5, 2023

Total Time
10 minutes
Rating
3(25)
Comments
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Ingredients

Yield:2 to 3 servings

  • 1 ¼ pounds broccoli

  • ½ pound fresh tuna, grilled or 6 ½- to 7-ounce can albacore tuna, packed in water

  • 2 medium to large tomatoes, cut in large cubes

  • 4 tablespoons coarsely chopped red onion

  • 2 cups (4 ounces) macaroni shells, cooked, drained and rinsed in cold water

  • 5 tablespoons olive oil

  • 4 tablespoons red wine vinegar

  • 2 heaping tablespoons chopped fresh basil or 2 teaspoons dried

  • 2 teaspoons chopped fresh oregano or ½ teaspoon dried

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 3 servings)

47 grams carbs; 23 milligrams cholesterol; 577 calories; 19 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 30 grams fat; 8 grams fiber; 372 milligrams sodium; 32 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Remove tough stems from broccoli and cut heads into florets.

  2. Step 2

    Steam broccoli about 5 minutes, depending on the size of the pieces. Drain and rinse under cold water.

  3. Step 3

    Flake grilled fresh tuna or drain canned tuna and rinse under cold water and drain again.

  4. Step 4

    Combine tuna with broccoli, tomatoes, onion and macaroni.

  5. Step 5

    Beat together oil and vinegar; add basil and oregano. Mix dressing gently with tuna mixture and season with pepper. Serve at room temperature.

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Ratings

3 out of 5
25 user ratings
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Comments

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WK Green

I've been making this for years from a dog eared cookbook that I have by Burros when she was still a food writer with the long defunct Washingtion Star. It's a relatively quick summer pasta salad meal, makes great leftovers that don't need to be heated, it's healthy, and it's tasty. Why only 3 stars here averaged from the 24 user ratings? No one seems to want to elaborate.

E. J. Necco

I added a second can of tuna for protein when I made it. I had leftovers for lunch the next day. I drizzled a little more olive oil, 2 teaspoons of poppy seeds and fresh chopped basil and served it with garlic butter over French toasted bread. It was a very tasty lunch for two.

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