Rotini With Tuna, Broccoli And Tomatoes

• 3 quarts water
• 1 lb. whole broccoli or 8 oz. broccoli flowerettes (3-1/2 cups)
• 8 oz. fresh tuna or 6.5 oz. can of tuna, packed in water
• 3 medium tomatoes
• 4 oz. rotini or fusilli
• 2 heaping Tbs. chopped fresh basil or 2 tsp. dried basil
• 2 tsp. chopped fresh oregano or 3/4 tsp. dried oregano
• 2 thick slices red onion
• 2 Tbs. high quality olive oil
• 2 Tbs. each red wine and Balsamic vinegar
• Freshly ground black pepper
• 2 oz. extra sharp cheddar

1. 1. If using fresh tuna heat broiler and cover broiler pan with aluminum foil.
2. 2. Boil water for rotini.
3. 3. If broccoli is whole trim off stems and cut heads into flowerettes.
4. 4. If using canned tuna drain.
5. 5. Cut tomatoes into large chunks.
6. 6. If using fresh tuna broil for about 3 to 5 minutes on each side, depending on thickness, turning once. Cut into small chunks.
7. 7. Cook rotini about 6 minutes.
8. 8. Chop fresh basil, oregano and sliced onion.
9. 9. Cook raw broccoli flowerettes by adding to pot of rotini for the final 2-3 minutes of cooking time. Drain rotini and broccoli.
10. 10. Beat together oil and vinegar and stir in herbs and onion; add pepper to taste.
11. 11. Combine dressing with rotini, tuna, broccoli and tomatoes.
12. 12. Cut cheese into small cubes and add. Serve with crusty bread. (2 servings)

water, broccoli, tuna, tomatoes, rotini, fresh basil, fresh oregano, red onion, olive oil, red wine, freshly ground black pepper, extra sharp cheddar

Taken from www.epicurious.com/recipes/member/views/rotini-with-tuna-broccoli-and-tomatoes-50049880 (may not work)