It’s a rad remake of Tuna Noodle Casserole!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
In a large sauté pan, heat oil from one of the jars of tuna and sauté the red onion until slightly soft and translucent, 3 to 5 minutes. Add mushrooms and cook until the mushrooms are soft and slightly browned, about 5 minutes. Add red peppers, green olives, sun dried tomatoes and capers and cook for one minute on high. Turn heat off and reserve for assembly.
Cook the pasta in boiling water according to packet instructions. Drain, add back to pot with 1 tablespoon of the oil from the other jar of tuna and set to side.
To make the avocado sauce, combine avocados, lemon juice and zest, parsley, basil, 3-Cheese Italian Blend, Whole Milk Ricotta Cheese, garlic, anchovy paste and freshly ground black pepper in the bowl of a food processor. Pulse on high until ingredients are chopped fine. With the motor running, add oil from one of the jars of tuna in a slow stream until mixture is emulsified. Taste and adjust seasoning by adding more anchovy paste, black pepper or lemon.
Fold the sauce gently into the pasta. Flake the tuna and toss with sauced pasta. Garnish as desired.