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Hard Italian - Style Cheese

Tuna and Avocado Penne


  • 125g grated South Cape Grana Padano 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 Grana Padano and reserve the rest for serving. Boil pasta until ‘al dente’ and drain. Heat oil from tuna and sauté spring onions and capsicum until softened.

Add tuna and pasta and toss until heated through. Mix in avocado, parsley and half the Grana Padano and season to taste.

Serve in pasta bowls and, using a vegetable peeler, shave remaining Grana Padano on top.