Broccoli and tuna fusilli

Broccoli and tuna fusilli 1

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. 😀

Broccoli and tuna fusilli 2

Adapted from Tuis February 2016

Ingredients:

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

Method:

  1. Cook the pasta in boiling water. Once al dente, drain and set aside.
  2. 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.
  3. Add the broccoli and tuna mix to the pasta along with the yogurt and lemon juice. Warm up on a low heat, stirring regularly.
  4. Serve hot.
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