Pasta with Brussels sprouts and tuna, a simple recipe with a strong flavor thanks to the unmistakable taste of the sprouts also known as Brussels broccoli, which will make your first courses scenic and original. Sprouts and tuna, a combination to discover and enjoy, just like the pumpkin and Brussels sprouts side dish that I recommend you try. In my home, we greatly enjoyed this union of flavors and colors, the green of the broccoli and the red of the cherry tomatoes will win you over. Let me know!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 190.66 (Kcal)
- Carbohydrates 11.87 (g) of which sugars 6.66 (g)
- Proteins 16.45 (g)
- Fat 9.16 (g) of which saturated 1.44 (g)of which unsaturated 6.95 (g)
- Fibers 3.76 (g)
- Sodium 887.74 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2¾ cups Brussels sprouts
- 1⅔ cups cherry tomatoes
- 1 shallot
- 4 tbsp olive oil
- 6⅓ oz canned tuna in oil
- to taste salt
- to taste pepper
- to taste chives
Tools
- Pot
- Pan
- Skimmer
- Knife
Recipe: pasta with Brussels sprouts and tuna
Start by cleaning the Brussels sprouts: remove the outermost leaves if damaged and trim the base with a smooth-bladed knife. Wash them well under running water and cook for 15 minutes in a saucepan with slightly salted boiling water. Once they are tender, drain them and set aside.
Now proceed to peel the tomatoes: place the cherry tomatoes in a pot of boiling water for a few minutes, making a cross incision on the top of the tomato.
When the skin begins to split, scoop them out with a skimmer, place them in a bowl with cold water to cool, then peel them easily.
Cook the pasta in plenty of salted boiling water and in the meantime, prepare the sauce.
Finely chop a shallot and sauté it in a pan with 4 tablespoons of olive oil, then add the drained and flaked tuna.
Add the previously cooked Brussels sprouts, peeled tomatoes, salt, pepper, stir and cook for 5-7 minutes to blend all the flavors.
Drain the pasta, add it directly to the pan, mix, sprinkle with finely chopped chives and serve.
Ready for a simple and tasty lunch? Here is your pasta with Brussels sprouts and tuna, a first course with a strong flavor that combines “land” and “sea” or “vegetable” and “fish” with a result that will not disappoint you. It’s prepared in a few simple steps, ideal for even a quick lunch.
Storage and advice
Storage: pasta with Brussels sprouts can be stored in the fridge for 1-2 days in an airtight container.
Advice: if you don’t have fresh tomatoes, you can use canned ones. You can leave the sprouts whole or cut them in half. You can use either tuna in oil or natural.
