YOUR SOLIN GENERATED RECIPE
Tuna and Rice Pasta Toss with Roasted Broccoli and Cashew Crumble
Rice pasta tossed with flaky tuna and oven-roasted broccoli, topped with a golden, buttery cashew crumble.
INGREDIENTS
4 oz Canned Tuna
2.5 oz Brown Rice Pasta
1.5 cups Broccoli Florets
0.5 oz Raw Cashews
0.5 tbsp Olive Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15 to 18 minutes until the edges are crisp and tender.
Bring a pot of salted water to a boil and cook the brown rice pasta according to the package instructions until al dente.
While the pasta and broccoli cook, pulse the cashews in a small food processor or chop them very finely with a knife to create a coarse crumble.
Drain the pasta and return it to the pot over low heat.
Add the drained tuna, roasted broccoli, remaining olive oil, and a squeeze of fresh lemon juice if desired.
Gently toss everything together until the tuna is warmed through and the flavors are well combined.
Transfer to a bowl and top with the cashew crumble for a satisfying crunch.