AvocaNO (for people who don't like avocados) #1 - Tuna avocado pasta

Personally, I don't really like avocados. THERE I SAID IT. Avocado-lovers come at me. There's very little taste, the texture is like butter and I don't like the texture of it in my mouth. I'm fine with guacamole when it's mixed up with all kinds of different things that it tastes more than just avocado. And except when there was one time I ate sliced avocado with toast in Australia which was actually tolerable. The texture wasn't as gross as when I make it. BUT, having said that I do know how beneficial and nutritious it is for my health. Those healthy fats are good for me. So I have been trying to make myself love avocados by eating more of them.

My second struggle with avocados is real, and I'm sure it is relatable to everyone: Picking a good, ripe avocado. I usually pick the ones that are going to be ripe in a few days because I gotta plan my avocado recipe out. It's always hit and miss (more misses than hits) when I open the avocados, only to find the flesh still hard, rotten/too soft or just not at the right condition to be eaten.

Thirdly, avocado is so expensive. 1 avocado here costs an average of RM6! It's not something I can purchase and make very often, so when I do I gotta make sure it's yummy and not wasted.

I know there are recipes like this out there, but my thought process went something like this. I had some cans of tuna at home, untouched and asking to be used. People usually mix tuna with mayonnaise and I don't like mayonnaise (at this point, I know I may sound like a picky person when it comes with my food but I'm not!) mainly because of the taste, texture and how fattening it is. I try my best to substitute it with a healthier alternative, greek yoghurt (which also isn't cheap).

So I bought 3 avocados for a cheaper price because they were starting to ripen and the supermarket was trying to clear off their stock. I used the first avocado to make avocado kimchi toast which will be the next post in my avocano post series.

I just used the second avocado to make tuna avocado pasta. Something which I will definitely make again in the future. It's an even healther alternative to greek yoghurt and mayonnaise! It provides the smooth texture and acts as a glue for all my ingredients. There are other avocado pasta recipes out there but this is my own improvised recipe. The recipe is based on my taste, preference and portion. I put some salt, and if it's not enough I add a bit more in until it tastes right.

Tuna avocado pasta
Ingredients (serves 2 people):
10 Roma tomatoes halved
3/4 stalk of celery diced into tiny cubes
A pinch of pepper
1 t/b salt
1 t/b sugar
2/3 t/b lemon juice
2 tsp oregano
2 t/b Greek yoghurt
1 tsp dijon mustard (I wasn't even sure if mine was expired lol)
1 avocado, mashed
1 can of tuna (I used the Ayam brand one soaked in extra virgin olive oil, I don't think it matters)
2 servings of pasta (I used farfalle, type of pasta probably doesn't matter either)

There's no rocket science involved here. Just cook your pasta in salted water till al dente, mix all the other ingredients together. As simple as that. I love this recipe because I don't mind eating avocados like this. Even though my recipe is as good as it is, I think it can be further enhanced but I haven't found out how right now. Maybe a bit more lemon juice or onions? It just needs a bit more kick (by not adding mustard or pepper because I don't like both). If you have any ideas, do tell me!

#carmeneatsclean