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Ingredients
- 1/2 c. extra virgin olive oil
- 2 tbsp. red wine vinegar
- 2 tbsp. liquid removed capers
- 1 teaspoon crumbled oregano leaves
- 1-2 cloves finely chopped garlic
- 1/4 teaspoon freshly grnd pepper
Directions
- For dressing: Combine all ingredients in jar with tight fitting lid, shake well and chill.
- For salad: Peel broccoli stems and cut diagonally 1/2 inch thick. Divide florets into 1 inch pcs. Steam stems and florets till crisp tender. Place in colander and cold with running water. Pat dry.
- Combine pasta, peppers and broccoli in large serving bowl and toss lightly with dressing. Add in tuna and toss gently. Cover and refrigeratebefore serving. 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 157g | |
| Calories 971 | |
| Calories from Fat 958 | 99% |
| Total Fat 108.42g | 136% |
| Saturated Fat 15.03g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 517mg | 22% |
| Potassium 51mg | 1% |
| Total Carbs 2.37g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.13g | 0% |
| Protein 0.63g | 1% |
