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: 1
Ingredients: 5 anchovy fillets, drained; 1 garlic clove; 40.00 ml toasted pine nuts; 40.00 ml white wine vinegar; 18.20 gm olive oil; 500g cauliflower, cut into small florets; 1 bunch broccolini, stalks trimmed, cut into long florets; 185g can tuna in springwater, drained; 82.50 ml pitted kalamata olives; 250.00 ml firmly packed flat-leaf parsley leaves

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

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Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Gourmet low-fat tuna salad with a classy twist.

Ingredients:

5 anchovy fillets, drained
1 garlic clove
40.00 ml toasted pine nuts
40.00 ml white wine vinegar
500g cauliflower, cut into small florets
1 bunch broccolini, stalks trimmed, cut into long florets
185g can tuna in springwater, drained
82.50 ml pitted kalamata olives
250.00 ml firmly packed flat-leaf parsley leaves

Instructions:

Finely mince the anchovies, garlic, and 1 tablespoon of toasted pine nuts.
Combine the vinegar, olive oil, and freshly ground black pepper in a bowl.
In a large saucepan, blanch cauliflower florets in boiling water for 2 minutes. Add broccolini and cook for an additional 2 minutes. Rinse briefly under cold water, then drain. Combine warm cauliflower and broccolini in a large bowl with tuna, olives, parsley, and remaining pine nuts. Gently toss ingredients with salsa and serve immediately.

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