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Tuna, broccolini & cauliflower salad with pine nut & anchovy salsa Recipes
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Recipe Name : Tuna, broccolini & cauliflower salad with pine nut & anchovy salsa
Country : United States
Rating :
Category : Home > Dip > Salsa
Chef : Kate Tait
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INGREDIENTS


5 anchovy fillets, drained
1 garlic clove
2 tbs toasted pine nuts
2 tbs white wine vinegar
1 tbs olive oil
500g cauliflower, cut into small florets
1 bunch broccolini, stalks trimmed, cut into long florets
185g can tuna in springwater, drained
1/3 cup pitted kalamata olives
1 cup firmly packed flat-leaf parsley leaves
DIRECTION


Very finely chop the anchovies, garlic and 1 tablespoon toasted pine nuts.

Place in a bowl with the vinegar, olive oil and freshly ground black pepper.

Cook the cauliflower florets in a large saucepan of boiling water for 2 minutes. Add the broccolini and cook for a further 2 minutes. Briefly rinse under cold water to cool slightly, then drain.Place the warm cauliflower and broccolini in a large bowl with the tuna, olives, parsley and remaining pine nuts. Pour over the salsa and toss gently. Serve immediately.
SOURCE:

http://www.taste.com.au/recipes/7125/tuna+broccolini+cauliflower+salad+with+pine+nut+anchovy+salsa