This totally qualifies as comfort food, and everyone always asks for seconds! It’s creamy, it’s filling, and best of all? It goes together in a snap, contains few ingredients, and requires very little prep work. It’s definitely one of my go-to recipes on a cold day or when we’re really short for time!
3 cups dried pasta (we use quinoa macaroni)
2 cans of flaked tuna, in water*
1/4 cup real mayonnaise (or less, depending on the size of your avocado)
1 small-medium, ripe avocado**
1 spring onion, finely sliced
1/2 cup hemp hearts (optional)
Fresh ground salt and pepper to taste
*One can of tuna per adult per month is still considered “safe.”
**If you’re not an avocado person you can use more mayonnaise instead, however, just know that you’re going to increase the calorie count by quite a bit. But hey, it’s delicious either way!
Cook the dried pasta according to package directions. While the pasta is cooking, mash the mayonnaise and avocado together in a large bowl. Drain both cans of tuna and add to mayonnaise/avocado mixture, along with the hemp hearts and onion. Stir until well combined. Drain cooked pasta and also add to bowl. Once again, stir until combined. Add salt and pepper to taste. Serve right away, or keep hot (covered) in a 350 degree Fahrenheit oven for no more than 20-30 minutes. Can also be served as a hot side dish, or refrigerated for two hours to make a great picnic salad. Makes 4 dinner portions or 8-10 side dish/salad portions.
NOTE: If you are using avocado, the Tuna Pasta should be consumed while fresh. If using mayonnaise only, the Tuna Pasta is good for up to two days in the fridge. (We suggest storing it in a Mason jar to keep the moisture locked in.)
Recipe halves and doubles well.
- This dish is a truly sound gluten- and dairy-free substitute for mac n’ cheese.
- Kid tested: got two enthusiastic thumbs up!
- Great “beginner” recipe for those new to the kitchen.
- Recently tried it with canned, flaked chicken instead of tuna — a nice alternative if you’re out of tuna, craving something a bit different, or simply avoiding fish (e.g., allergic). Limit your intake of canned meats to no more than one can a month per adult. Think of this recipe as more of an occasional “treat” than a weekly staple.
- Adding avocado was the new spin on my own original recipe — to help reduce the amount of “bad” fat. Using healthy, nutritious, vegetable-based fat is always the better choice.
- Source: TDW Kitchen Original