Recipe: Tasty Avocado and Tuna Aglio Olio e Peperoncino

Avocado and Tuna Aglio Olio e Peperoncino. Great recipe for Avocado and Tuna Aglio Olio e Peperoncino. I thought that if I used avocado in pasta, it would be really delicious, so I came up with this recipe. While you're emulsifying the sauce, use a heatproof spatula to scrape the bottom of the pan.

Add drained Canned Tuna, Japanese Mayonnaise, Wasabi and Soy Sauce, then mix to combine. When the Spaghetti are cooked, drain and place in a deep plate. Cover with the Tuna & Avocado mixture or mix all together. You can cook Avocado and Tuna Aglio Olio e Peperoncino using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Avocado and Tuna Aglio Olio e Peperoncino

1. You need 80 of to 100 grams Pasta.
2. You need 80 grams of Tuna red meat (sashimi quality).
3. Prepare 1/4 of Avocado.
4. It's 2 tbsp of Olive oil.
5. Prepare 1 clove of Garlic.
6. It's 2 of Red chili pepper.
7. It's 50 ml of Pasta boiling water.
8. You need 1 tbsp of Finely chopped parsley.
9. You need 1 dash of Salt.

Place Spring Onion and Nori on top and enjoy. 🥫Tuna Pasta Recipe Pasta Aglio Olio Peperoncino e Tonno This isn't a 'Traditional' Italian pasta recipe. so relax. This is a light tasting 'Spring &. The garlic is there to transfer flavour. The pasta water and making an emulsion is really important.

Avocado and Tuna Aglio Olio e Peperoncino step by step

1. Sprinkle the salt on the tuna and let sit for 10 minutes. Pat dry..
2. Cut the tuna into 2 cm chunks. Cut the avocado into 2 cm chunks as well. Finely chop the parsley..
3. Mash the garlic with the back of a knife and remove the core. Remove the seeds from the chili peppers..
4. Boil the pasta in 1 liter of water with 1% salt. Boil for 1 minute 30 seconds less than instructed on the package..
5. Put 2 tablespoons of olive oil in a cool sauce pan, add the mashed garlic, and heat over low heat. After a bit, add the chili peppers to infuse the oil with the fragrance..
6. 1 minute before the pasta is finished boiling, add 50 ml of the pasta cooking water and parsley to the sauce pan. Shake the pan to emulsify. Keep the heat low..
7. Once the pasta has boiled, add it immediately to the sauce pan without draining and mix well. If there is not enough moisture, add some of the pasta cooking water. Season with salt..
8. Add the avocado and tuna and mix together quickly to finish..

Adding tuna in this recipe simply adds to a super base - it's really unbeatable for flavour! And I added a diced avocado, tool You know, just because avocado will add a creamy aspect and it's, well just delicious. Texturally speaking, it contributes nicely to that silky mouth-feel and the "buttery" flavor compliments the richness of both the salmon and the tuna, but doesn't overpower either. This classic spaghetti aglio, olio e peperoncino recipe is the ultimate fast food - in the time it takes to cook the pasta you can have the sauce cooked and ready for the table. In his version, Antonio adds anchovy fillets which he finely chops and dissolves in olive oil.