Beautiful Broccoli with Creamy Tuna Sauce

For years and years this tuna sauce was my favourite-go to for a quick weeknight pasta. '

And then I stopped eating pasta.

Which meant I forgot about the sauce.

A few weeks ago I was thinking about ways to use capers. And I remembered the sauce.

And I remembered my new philosophy of using veggies like cabbage, cauliflower or broccoli as an alternative to pasta.


I can’t tell you how much I love this dish.

And you know the best part?

The broccoli only takes a fraction of the time you’d normally spend boiling your pasta.

Course Dinner
Cuisine modern
Keyword broccoli, capers, dinners, simple, sour cream, tuna
Prep Time 15 minutes
Servings 1 person


  • 1 medium can tuna 200g / 7oz
  • 1 tablespoon capers rinsed if in salt
  • 3-4 tablespoons cream
  • 1 head broccoli
  • 1 small bunch parsley or chives chopped (optional)
  • squeeze lemon


  1. Bring about 1cm (1/2 in) salted water to the boil in a medium saucepan. Meanwhile, chop your broccoli into bite sized little trees and slice the stems. When the water is boiling add the broccoli to the pot and cover. Simmer for 4 minutes or until the broccoli is no longer crunchy, drain.
  2. Return the pot to a medium heat. Add tuna and the oil from the can. Or if your tuna comes in water or brine drain it first and add a few tablespoons of extra virgin olive oil to the pan. Add the capers and cook for a minute, stirring to break up the tuna. When the tuna is hot add the cream and bring to a simmer.
  3. Add the drained broccoli and stir to coat in the sauce. Remove from the heat and stir through parsley or chives (if using). Serve with lemon squeezed over as you like.