Broccoli With Tuna and Shells

• 1 1/4 pounds broccoli
• 1/2 pound fresh tuna, grilled or 6 1/2- to 7-ounce can albacore tuna, packed in water
• 2 medium to large tomatoes, cut in large cubes
• 4 tablespoons coarsely chopped red onion
• 2 cups (4 ounces) macaroni shells, cooked, drained and rinsed in cold water
• 5 tablespoons olive oil
• 4 tablespoons red wine vinegar
• 2 heaping tablespoons chopped fresh basil or 2 teaspoons dried
• 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
• Freshly ground black pepper to taste

1. Remove tough stems from broccoli and cut heads into florets.
2. Steam broccoli about 5 minutes, depending on the size of the pieces.
3. Drain and rinse under cold water.
4. Flake grilled fresh tuna or drain canned tuna and rinse under cold water and drain again.
5. Combine tuna with broccoli, tomatoes, onion and macaroni.
6. Beat together oil and vinegar; add basil and oregano.
7. Mix dressing gently with tuna mixture and season with pepper.
8. Serve at room temperature.

broccoli, tuna, tomatoes, red onion, macaroni shells, olive oil, red wine vinegar, fresh basil, fresh oregano, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3529 (may not work)