A few years ago I made a tuna and broccoli quiche and the combination stayed with me – I could taste the contrasting textures, the saltiness of the tuna versus the freshness of the broccoli when just thinking about it; it really was a culinary revelation in my opinion. 😉 When I then made this broccoli and tuna fusilli a few days ago, I was super angry at myself for waiting so long to marry these two ingredients again, and at the same time I wanted to kiss myself (if that’s even possible) for indulging in these flavours. Try it, it really will change your life for the better. 😀
Adapted from Tuis February 2016
200 g fusilli pasta
1 teaspoon garlic
1 onion, chopped
1 teaspoon dried chilli flakes
200 g broccoli florets
1 tin tuna
200 ml Greek yogurt
2 tablespoons lemon juice
- Cook the pasta in boiling water. Once al dente, drain and set aside.
- In a skillet, fry the garlic and onion in a splash of olive oil. Add the chilli and broccoli once the onions turn translucent. Fry for another 5 minutes and add the tuna.
- Add the broccoli and tuna mix to the pasta along with the yogurt and lemon juice. Warm up on a low heat, stirring regularly.
- Serve hot.