Directions: |
Directions:--Peel the eggs and start boiling them in a saucepan (alternately, boil them without peeling them - this may help prevent breakage but you'll have to let them sit for a while before you can stand to peel them).
--Start bringing a mid-size saucepan full of water to a boil. Add salt, and a bit of olive oil to prevent sticking.
--While all of that is preparing, cut the avocado into bite sized slices.
--Open the can of tuna (or salmon) and drain off the excess juice (retain just a little bit if you want a little more moisture).
--When the water for the pasta is boiling, throw in the rotini. If your eggs have reached hard boiling point, pull them out and start cutting them into small slices. Combine the fish, eggs and avocado on a serving plate. Boxed rotini usually takes 8-11 mn to cook.
--When the noodles are at the consistency you like, drain them and add them to the ingredients in the serving plate.
--Add vinaigrette to taste (I tend to use a lot, since I don't use any other flavorings on the pasta in this dish). |
Personal
Notes: |
Personal
Notes: Obviously those of you who are self-conscious will notice the high fat content in this dish, despite the uncharacteristic lack of butter. It's quite simply something I threw together one night while very hungry and needing an immediate protein and fat injection, and it turned out to really hit the spot. be warned: it really helps if you haven't had time to eat, but it fills you up quickly, and doesn't make for good leftovers.
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This recipe for ODD TUNA-EGG-AVOCADO NOODLE SALAD is from