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Hard Italian - Style Cheese

Tuna and Avocado Penne


  • 125g grated Mil Lel Parmesan cheese  
  • 500g penne pasta
  • 1 x 425g can tuna in oil
  • 4 spring onions, chopped
  • ½ red capsicum, chopped
  • 1 avocado, diced
  • ¼ cup chopped continental parsley
  • salt and freshly ground black pepper, to taste


Grate half the Parmesan and reserve the rest for serving. Boil pasta until ‘al dente’
and drain, reserving a cup of cooking liquid. Heat oil from tuna and sauté spring
onions and capsicum until softened.

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


Tuna and Avocado Penne

Preparation time:
10 minutes

Cooking time:
20 minutes


Products used:
Mil Lel Parmesan cheese

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