Recipe: Yummy Spaghetti with tuna and avocado

Recipe: Yummy Spaghetti with tuna and avocado

Spaghetti with tuna and avocado. This canned tuna pasta recipe is quick, healthy, and comforting. The perfect recipe when you don't have a lot in your pantry! This healthy tuna pasta recipe can be jazzed up or even made more simple than it already is.

Spaghetti with tuna and avocado Pasta with Tuna and Arugula Pasta, canned tuna, with a peppery kick from red pepper flakes and wilted arugula—but you could easily substitute baby spinach. Most kitchens have these pantry essentials laying around. Throw them together for an easy, satisfying meal. You can cook Spaghetti with tuna and avocado using 6 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Spaghetti with tuna and avocado

  1. It’s 50-100 g of Wholemeal spaghetti pr. serving.
  2. It’s 1/2 of an avocado pr. serving.
  3. Prepare of Rucola salad.
  4. You need 75 g of canned tuna pr. person.
  5. You need of Sun-dried tomatoes (optional).
  6. You need of Olive oil.

To fancify this simple pasta dish, splurge on imported Italian or Spanish tuna in olive oil. Turn the heat off and add the fresh parsley and cooked and drained spaghetti. Toss together to combine, place on your serving platter and top the spaghetti with the fresh arugula. Though canned tuna might have a bad rap in the U.

Spaghetti with tuna and avocado instructions

  1. Boil spaghetti.
  2. While the spaghetti is boiling, cut avocado into tiny pieces.
  3. Mix ingredients except avocado with olive oil and seasonings while the spaghetti is still steaming hot. I suggest sesame, wasabi and soya sauce. Add chopped avocado as topping..

S., generally sequestered for a life of mayonnaise and white bread (my personal go-to in college to save These days, it's easier to find imported high-quality olive-oil packed tuna, and even some domestic brands are following suit by packing in olive oil. This Healthy Tuna Stuffed Avocado is stuffed with a flavorful southwest mixture of tuna, bell pepper, jalapeno, and cilantro. I was making this recipe two times a week for months before I wrote this post. I came up with it one day based on what I had. Tuna with minced vegetables open faced on a toasted slice of multi-grain bread with avocado and sprouts.

Leave a Reply