A picture of Spaghetti with tuna and avocado.

Spaghetti with tuna and avocado

Tobias Købke Nørregaard @cook_7306549

This is for when you want a spaghetti that can be eaten hot or cold, especially great during summer or as lunch. Slightly Asian inspired. Also quick, easy and relatively cheap.

This is for when you want a spaghetti that can be eaten hot or cold, especially great during summer or as lunch. Slightly Asian inspired. Also quick, easy and relatively cheap.

Spaghetti with tuna and avocado

Tobias Købke Nørregaard @cook_7306549

This is for when you want a spaghetti that can be eaten hot or cold, especially great during summer or as lunch. Slightly Asian inspired. Also quick, easy and relatively cheap.

This is for when you want a spaghetti that can be eaten hot or cold, especially great during summer or as lunch. Slightly Asian inspired. Also quick, easy and relatively cheap.

Saved

Ingredients

15 minutes

Depends

50-100 gWholemeal spaghetti pr. serving
1/2an avocado pr. serving
Rucola salad
75 gcanned tuna pr. person
Sun-dried tomatoes (optional)
Olive oil

Saved

Steps

15 minutes

1

Boil spaghetti
2

While the spaghetti is boiling, cut avocado into tiny pieces
3

Mix ingredients except avocado with olive oil and seasonings while the spaghetti is still steaming hot. I suggest sesame, wasabi and soya sauce. Add chopped avocado as topping.

Saved

Cooksnaps

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Tobias Købke Nørregaard

Tobias Købke Nørregaard @cook_7306549

on March 13, 2017 13:19

Comments

Keywords

Canned Tuna Avocado Spaghetti Sun Dried Tomato Arugula

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