This tuna pasta salad is the lunch that keeps you full for hours — protein-packed tuna, creamy avocado and ricotta, and a zing of quick-pickled onion over perfectly al dente pasta. It comes together in about 20 minutes from pantry staples, and a spoonful of tuna brine ties all the flavors together. For more pasta inspiration, try our Creamy Garlic Shrimp Pasta and Pasta with Roasted Eggplant and Feta.
Ingredients
- 1 can tuna in brine, drained
- 1/2 avocado
- 50 g (1.8 oz) ricotta
- 20-30 g (1 small) flat onion
- 50 g (1.75 oz) pasta, dry weight
- Salt, black pepper, and green onions to taste
- 1 tbsp vinegar + 100 ml water (for the onion)
Instructions
- Slice the onion and marinate in the vinegar-water mixture for 15 minutes; drain.
- Mash the avocado and the drained tuna with a fork.
- Boil the pasta until al dente; drain.
- Combine everything (a spoonful of tuna brine adds flavor), sprinkle with green onions, and serve.
Tips
- Salt the pasta water generously — it is your only chance to season the pasta itself. Serious Eats has a great guide to cooking perfect al dente pasta every time.
- Mash the avocado just before mixing so it stays bright green; a squeeze of lemon juice also helps if you are making the salad ahead.
- Choose tuna packed in brine rather than oil for a lighter salad — the USDA notes that water-packed tuna stays high in protein while being lower in calories.
Nutrition: per serving: 499 kcal, protein 35.1 g, fat 16.1 g, carbs 55.5 g.