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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.
Add tuna and pasta and toss until heated through. Mix in avocado, parsley and half the Grana Padano and season to taste.
Serve in pasta bowls and, using a vegetable peeler, shave remaining Grana Padano on top.
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