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very easy
Prep Time
20 mins
Total Time
40 mins


head broccoli, cut into small florets
1/2 lb
farfalle pasta
225 g
7 oz can oil-packed light tuna, drained and flaked
198 g
1/4 cup
cilantro, finely chopped
10 g
1/4 tsp
red pepper flakes
green onions, thinly sliced
3 cups
cherry tomatoes
420 g
2 tbsp
olive oil
30 mL


Step 1

In a large pot of salted boiling water, cook the broccoli for 2 minutes or until tender. Remove from the water using a slotted spoon and cool in an ice bath. Drain thoroughly. In the same pot of salted boiling water, cook the pasta until al dente. Drain.

Step 2

Meanwhile, in a large bowl, combine the broccoli, tuna, cilantro, pepper flakes and one-quarter of the green onions. Season with salt and pepper. Set aside.

Step 3

In a large skillet over high heat, soften the tomatoes and the remaining green onions in the oil for 5 minutes or until the tomatoes burst. Simmer for 5 minutes or until the sauce thickens. Season with salt and pepper. Stir in the pasta and coat well. Adjust the seasoning. Top with the broccoli and tuna mixture.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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