Avocado and Tuna Aglio Olio e Peperoncino

This is a peperoncino-style pasta!
The avocado gives this a deep flavor and it's delicious!

Ingredients: 1 serving

80 to 100 g
Tuna red meat (sashimi quality)
80 g
Olive oil
2 tablespoons
1 clove
Red chili pepper
Pasta boiling water
50 ml
Finely chopped parsley
1 tablespoon
a small amount


1. Sprinkle the salt on the tuna and let sit for 10 minutes. Pat dry.
2. Cut the tuna into 2 cm chunks. Cut the avocado into 2 cm chunks as well. Finely chop the parsley.
3. Mash the garlic with the back of a knife and remove the core. Remove the seeds from the chili peppers.
4. Boil the pasta in 1 liter of water with 1% salt. Boil for 1 minute 30 seconds less than instructed on the package.
5. Put 2 tablespoons of olive oil in a cool sauce pan, add the mashed garlic, and heat over low heat. After a bit, add the chili peppers to infuse the oil with the fragrance.
6. 1 minute before the pasta is finished boiling, add 50 ml of the pasta cooking water and parsley to the sauce pan. Shake the pan to emulsify. Keep the heat low.
7. Once the pasta has boiled, add it immediately to the sauce pan without draining and mix well. If there is not enough moisture, add some of the pasta cooking water. Season with salt.
8. Add the avocado and tuna and mix together quickly to finish.

Story Behind this Recipe

I thought that if I used avocado in pasta, it would be really delicious, so I came up with this recipe.