Pasta Recipe - TUNA GNOCCHI SALAD

Ingredients

• 1/2 lb (225g) broccoli, broken into florets

• 1/2 lb (225g) cauliflower, broken into florets

• 1/2 lb (225g) dried gnocchi shells (pasta shapes, not dumplings)

• 1 bunch green onions, sliced, including some of the green parts

• 4 small tomatoes, cut into wedges

• 1 clove garlic, thinly sliced

• 1/4 cup (60ml) finely chopped fresh Italian parsley

• 1/2 cup (125ml) extra virgin olive oil

• juice of 1 small lemon

• 1/2 tsp (2.5ml) sea salt

• freshly ground black pepper

• 1 lb (450g) canned tuna, packed in oil, drained

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Method:

1. Bring a large saucepan of water to the boil, add a pinch of salt and add the broccoli and cauliflower. Cook for 2 to 3 minutes; vegetables should be still crisp and not soft. Remove from the pan with a slotted spoon and rinse under cold water. Shake them dry and transfer to a large serving bowl.

2. To the same boiling water add pasta and cook for 15 minutes, or until al dente. Rinse under cold water and shake dry. Transfer to the salad bowl.

3. Add green onions, tomatoes, garlic, parsley, olive oil, lemon juice, salt and pepper to the bowl and mix together lightly.

4. 4 Coarsely flake tuna into bite-size pieces, add to salad and toss. Serve at room temperature.