Tuna, Broccoli and Kale Caesar Pasta Salad

PREP TIME:10 minutes

COOK TIME:10 minutes

TOTAL TIME: 20 minutes

SERVINGS: 4

Ingredients  

1 box gluten free pasta or brown rice gluten free pasta

1 Tablespoon extra-virgin olive oil

3 cups broccoli florets

salt and pepper

1 bunch kale or silverbeet, finely sliced

3 cans tuna in water, drained and broken up

¼ cup Caesar dressing

½ cup sliced Parmesan cheese, for serving

Ingredients for caesar dressing:

2 cloves garlic, minced

2 Tablespoons fresh lemon juice

1 Tablespoon extra virgin olive oil

1 teaspoon anchovy paste or 2 anchovy filets

2 teaspoons Worcestershire sauce

½ cup full fat plain Greek yogurt, low-fat or non-fat Greek yogurt will work

1 teaspoon dijon mustard

¼ cup grated parmesan cheese

½ teaspoon fine sea salt

¼ teaspoon ground pepper

1-2 Tablespoons water, as needed to thin

Instructions 

Fill a large pot halfway with water and bring to a boil. Once boiling, add the pasta and cook according to the package instructions. Drain the pasta into a colander.

While the pasta cooks, cook the broccoli. Heat the oil in a large fry pan over medium-high heat. Once the oil is shimmering, add the broccoli and season with salt and pepper. Cook for 10 minutes or until the broccoli is tender and browned. Set aside.

Toss together the kale, tuna, cooked pasta, and Caesar dressing in a large mixing bowl.

Divide the mixture onto four plates and top with the broccoli and sliced Parmesan.

Nutrition

Serving: 1/4 recipe | Calories: 519kcal | Carbohydrates: 58g | Protein: 44g | Fat: 16g | Saturated Fat: 5g