1 broccoli, cut into small florets

1/2 lb (225 g) farfalle

1 can (7 oz/198 g) oil-packed light tuna, drained and flaked

1/4 cup (10 g) cilantro, finely chopped

1/4 tsp red pepper flakes

8 green onions, thinly sliced

3 cups (420 g) cherry tomatoes

2 tbsp (30 ml) olive oil

In a large pot of salted boiling water, cook the broccoli for 2 minutes or until tender. Remove from the water using a slotted spoon and cool in an ice bath. Drain thoroughly. In the same pot of salted boiling water, cook the pasta until al dente. Drain.

Meanwhile, in a large bowl, combine the broccoli, tuna, cilantro, pepper flakes and one-quarter of the green onions. Season with salt and pepper. Set aside.

In a large skillet over high heat, soften the tomatoes and the remaining green onions in the oil for 5 minutes or until the tomatoes burst. Simmer for 5 minutes or until the sauce thickens. Season with salt and pepper. Stir in the pasta and coat well. Adjust the seasoning. Top with the broccoli and tuna mixture.

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