• 125g grated South Cape Grana Padano cheese

  • 500g penne pasta

  • 1 x 425g can tuna in oil

  • 4 spring onions, chopped

  • ½ red capsicum, chopped

  • 1 avocado, diced

  • ¼ cup chopped continental parsley

  • salt and freshly ground black pepper, to taste


  • 1.

    Grate half the Grana Padano and reserve the rest for serving. Boil pasta until ‘al dente’ and drain. Heat oil from tuna and sauté spring onions and capsicum until softened.

  • 2.

    Add tuna and pasta and toss until heated through. Mix in avocado, parsley and half the Grana Padano and season to taste.

  • 3.

    Serve in pasta bowls and, using a vegetable peeler, shave remaining Grana Padano on top.


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