Recipe

Tuna and Avo Primavera

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Tuna and Avo Primavera

Creamy Tuna and avo linguine with roasted rosa tomatoes and sauteed baby spinach.




Ingredients to serve 2

  • 1 tin x Tuna – drained
  • 5g x Crushed Garlic
  • 100g x Cherry Tomatoes
  • 100g x Swiss Chard - shredded
  • 2 x Courgettes - cut into chunks
  • 125g x Linguine
  • 100ml x Cream
  • 40g x Gruyere - grated
  • 1 x Avocado - diced
  • Reserved Pasta Cooking Liquid
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 2 tins x Tuna – drained
  • 10g x Crushed Garlic
  • 200g x Cherry Tomatoes
  • 200g x Swiss Chard - shredded
  • 4 x Courgettes - cut into chunks
  • 250g x Linguine
  • 200ml x Cream
  • 80g x Gruyere - grated
  • 2 x Avocado - diced
  • Reserved Pasta Cooking Liquid
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C. Bring a large saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands, cherry tomatoes and courgettes well. Rinse your swiss chard thoroughly and drain on paper towel.

Mariella's Tips

Tuna is a great and inexpensive way to eat fish more regularly.

Step 1 - Linguine

Once your large saucepan of salted water has come to the boil, cook your linguine for 10-12 minutes until 'al dente'. Drain through a colander, reserving some of the pasta cooking water for later.

Step 2 - Roasted Courgettes and Cherry Tomatoes

Place your courgettes and cherry tomatoes on an oven tray. Drizzle with olive oil and season with salt and pepper. Place into the oven to roast for 8-10 minutes until your courgettes are lightly browned and your cherry tomatoes are soft and blistered. Transfer your cherry tomatoes to a serving dish.

Step 3 - Primavera Pasta

Heat a large casserole pan over med-high heat. Add a glug of olive oil and fry your tuna, swiss chard and crushed garlic for 3-4 minutes until wilted. Now add your roasted courgettes and cream, heat your sauce through for 1-2 minutes. If your sauce becomes too thick, thin it out with some of your reserved pasta cooking water. Once your sauce has warmed through, mix in your cooked linguine. Taste and season with salt and pepper.

To Serve

Divide your primavera pasta amongst your servings, top with your blistered cherry tomatoes, diced avocado and grated gruyere cheese.