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Tuna, broccolini and cauliflower salad with pine nut and anchovy salsa

Ingredients

  • 5 anchovy fillets, drained
  • 1 garlic clove
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons white wine vinegar
  • 1 tablespoon 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

Method

  • Step 1 - Very finely chop the anchovies, garlic and 1 tablespoon toasted pine nuts.
  • Step 2 - Place in a bowl with the vinegar, olive oil and freshly ground black pepper.
  • Step 3 - 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.

Recipe Ingredient

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