Avo/Tuna Pasta or Jacket Potato

OK, I will admit, tuna is not to everyone’s liking. It can be a strong taste and fussy ones can turn their noses up at it. Don’t force it, they will get there. But, if they do like it, then this is a winner. If you have a child, like mine, who does like tuna but resents veggies in any way shape or form, then again, this is definitely for you.

The secret here is avocado. Sounds odd, admittedly, but my kids wolf it down without realising. Offer my child an avocado and she will run a mile. Offer her my tuna pasta or jacket potato and she’s happy as anything. Avocado is great to work with because it’s soft without too strong a flavour, and adds a touch of creaminess. But, (and I’m putting my bossy head on) it must must be soft. I once used an avocado that wasn’t ready and ended up with strange stringy bits in the tuna. Kids obviously loved that!

I once had sibling sisters over for tea to play with my girls, and as the mealtime approached, my elder daughter suggested tuna pasta for them all. When I whispered the secret ingredient to the mother, she apologetically explained that one of her children might not be happy with the avocado, but to give it a go. However, this child came back for seconds and then thirds…

I tend to use a whole avocado for this. It needs to be very finely mashed with a fork or hand blitzer to ensure no lumps. Be careful using too much lemon juice, if any at all. It retains the green colour of the avocado. I might use a drop for flavour, but really no more than that!

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1 Avocado

1 Tin Tuna

1 tbsp/Dollop mayonnaise (optional)

1/2 Tsp mustard

1 tsp tahini paste

1 tbsp olive oil

Put pasta on to boil.

In a bowl mash the avocado as finely as you can muster. It’s often worth really taking the time here to really get the lumps out.

When it is finely mashed (and don’t worry if it discolours. Avocado does this and it helps even more to blend in with the tuna) add the tuna to the avocado.