Kitchen Tools:

  • Large pot
  • Colander
  • Large pan
  • Small bowl
  • Whisk
  • Cheese grater

Recipe by: Abra Snider, Fresh City's General Manager
Serves: serves 2
Prep Time: Quick & Easy


2 cups broccoli

225 grams brown rice penne

1 tablespoon extra virgin olive oil

6-8 ounces albacore tuna, solid white

1 shallots

1/2 tablespoon goat milk unsalted butter

1 tablespoon all purpose gluten-free flour

1/2 teaspoon dried thyme

1 cube garden veggie bouillon cubes

1/2 cup extra old cheddar cheese

1 1/4 cups water

to taste salt and pepper

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Boil the Pasta & Broccoli

  • Chop the broccoli into small florets.
  • Bring a large pot of water with salt to boil and add the pasta. Boil for 10 minutes, then add the broccoli and boil for another 2-3 minutes or until desired tenderness is reached. Drain in a colander and set aside.

Make the Tuna

  • In the meantime, heat 1 tbsp. olive oil in a large pan over medium-high heat. Add the tuna steak(s) and cook for 2-3 minutes per side. Remove from heat. When cool enough to handle, break them apart into bite-size pieces with your hands and set aside on a plate. 

Make the Sauce

  • Dice the shallot. In the same large pan, heat butter over medium-high heat. Add the shallot, cook, and stir until tender, 2 minutes.
  • In a small bowl, whisk flour, 1/2 cup water, and thyme until smooth. Whisk into the pan with the shallots. Cook, stirring constantly, for about 3 minutes or until sauce has thickened. 
  • Stir in another 1/2 cup water and the bouillon cube. Bring to boil. Grate the cheese and add it to the pan. Stir until melted.
  • Reduce heat to medium and stir in the pasta, broccoli, and tuna. Mix well, adding 1-2 tbsp. water to thin out the sauce if needed.

Bring It All Together

  • To serve, divide the pasta evenly between two bowls and season generously with salt and pepper.