I’ll skip the sweet talk or filter and be honest. Since switching to working remotely, I’m pretty sure I have gained weight. I got the ‘wake-up call’ when I felt my love handles kissing. Top that off with the sluggishness and my brittle chipping nails. Plus the fact that I had half an hour to make 3 different lunches lead me to opt for something quick, delicious, and nutritious.
The broccoli had already started to turn yellow, but I was adamant not to throw it away so used the ‘not so nice-looking part’ on soup for dinner. And the stem for this broccoli salad which I wish I had thought of earlier. Yes, it was surprisingly really delicious and filling.
This is a ‘measurement-free’ recipe 🙂 so just have fun with it!
This is a quick salad that takes 20 minutes tops! Depending on how quick you are to chop, it will take at most 4 minutes. Then 10 minutes to boil the broccoli stem and another 5 minutes or less to stir fry with plating taking 1 minute and wham!!! Lunch is served!!!
I feel blessed to not just have a job but one I like with a wonderful team and the opportunity to work from home. The perks are that I can run in the kitchen and whip up this salad and still have 10 minutes to eat. That is if I am not making food for anyone else.
However in between work and forking away my salad. It did go cold, and it was just as delicious. So pack it for lunch or enjoy it while it’s still warm.
I recommend you use canned tuna chunks preserved in oil and not brine as it will be too dry.
How long you stir fry the broccoli stem will also depend on how charred you like them. I love when the broccoli leaves have a teeny teeny crunch and bitterness to them. Wooo i am getting excited and wanting to just march into the kitchen and have this for dinner as well!
Alternative Additions:
1. Add couscous or bulgur to the mix. Steam your cous cous at the same time as you boil the broccoli stem.
2. Stir fry your broccoli stems with fresh red birds eye chilli. How? First, heat the pan, then pour in the oil and garlic cloves to infuse. Take out the garlic and toss in the fresh chili to fry for a minute or until they start to shrivel (not brown) then add in the broccoli stems and proceed as below.
3. You could also add on some bite-size boiled potatoes tossed in a little
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Broccoli stem salad with tuna
(+2 rating, 1 votes)
Loading...A quick and simple salad made with broccoli that has been boiled then stir-fried in garlic-infused olive oil, and a squeeze of lemon. Finished with tuna chunks, a sprinkle of chili flakes (optional), and a drizzle of olive oil and balsamic glaze.
Ingredients
- Olive oil
- Garlic cloves (whole, not sliced)
- Broccoli stem
- Lemon
- Canned tuna chunks
- Chili flakes
- Balsamic glaze
Instructions
Thinly slice the broccoli stem
Bring water to boil in a pot and toss in the broccoli stem, cover and leave to boil until soft (not mushy)- should be ready in 10 minutes. Drain when ready
Heat a frying pan over high heat. When hot pour in some olive oil and the garlic cloves. Tilt the pan so the oil creates a 'puddle' around the garlic. Take the garlic out after roughly 30 seconds or when you see them start to brown
Toss in the broccoli stems and stir to coat with the oil, add a pinch of salt. Keep your eye on it and when the broccoli starts to brown (if that is how you like it) go ahead and squeeze the juice of half a lemon onto it, taste for salt. Let cook for another minute before taking it off the fire.
Crumble the tuna chunks over the broccoli stem, sprinkle some dried chili flakes over it and finish with a drizzle of olive oil and balsamic dressing.
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