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
Method:
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.
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.
Add
green onions, tomatoes, garlic, parsley, olive oil,
lemon juice, salt and pepper to the bowl and mix
together lightly.
4
Coarsely flake tuna into bite-size pieces, add to
salad and toss. Serve at room temperature.
