Thursday, 25 November 2010

Tuna Avocado Pasta

I have never really had to cook with avocados, largely because I'm not too keen on them. I would happily eat guacamole, and would tolerate them in salads, but other than that, I would not go out of my way to have them. It is only because my flatmate had some Basics avocados that were near their Best Before date that I decided to have a play with them, so that you might be acquainted with them.

Usually coming in bags of four, each Basics avocado tends to be slightly smaller than the standard ones, and are not as ripe. Given that most recipes call for the avocados being peeled and chopped up though, this shouldn't make much difference. I would imagine that they would also keep for longer, although they are probably not best used immediately.

As I had a can of Basics tuna around and some cream cheese, I decided to make the pasta equivalent of a tuna and avocado salad. So, once you peel the avocado and remove the stone, dice it. Heat oil in a pan and fry the avocado together with about a can of Basics tuna. Include the tuna water, to prevent the avocado from burning.

Season generously with black pepper and Basics herb mix. Add Basics cheese spread and cooked Basics penne to the pan and turn off the heat, mixing thoroughly.


The mild fragrance of the avocado complimented the savoury tuna, contributing to an enjoyable meal that can serve well both in the colder months of winter as well as over the summer. The cheese spread however completely disappeared into the tuna, nowhere to be found. I suppose omitting the cheese and compensating by adding more pepper would allow for a lighter dish while still maintaining the overall flavour.

DescriptionPrice per UnitNo. of servingsTrade-up PremiumTrade-up Benefits
Avocados£1.394+£0.40 for 2Bigger size, riper avocados

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