Albacore Tuna Recipes: Avocado Salad & Pasta Bake
Two Albacore Meals: Avocado Salad and Pasta Bake
Use cooked albacore or drained canned tuna for these two recipes. The first is a lemon-dressed salad; the second combines pasta, peas and cheese sauce in a baked dish. Both start with prepared fish, not raw tuna.
Preparing Fresh or Frozen Tuna
If using fresh or frozen fish, cook it separately to 145°F internally before flaking. Thaw frozen fish according to its package directions, including any instructions about opening the wrapping. For the cold salad, cool cooked fish promptly and refrigerate before mixing; do not leave it on the counter until fully cold.
Measure the cooked or drained weight listed below. Raw purchase weight must allow for trimming and cooking loss, and a can's total weight may include liquid. See the canned vs. fresh tuna guide for more substitution details.
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1. Albacore, Avocado and Tomato Salad
Serves: 2 as a light lunch. Allow about 10–15 minutes with prepared fish; thawing, cooking and cooling take additional time.
Ingredients
- 6 oz cooked and chilled albacore, or 6 oz drained canned albacore
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons finely chopped red onion
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped parsley
- Black pepper and optional salt
Instructions
- Wash and cut the vegetables. Flake the prepared tuna into a bowl and add tomatoes, onion and parsley.
- Whisk olive oil, lemon juice and mustard. Taste before adding salt.
- Fold the dressing and avocado gently into the tuna mixture.
- Serve promptly over greens, with toast or in lettuce cups. Keep chilled until serving.
Add the avocado last to keep pieces intact. For a creamier sandwich filling with celery and herbs, use the separate albacore tuna salad and sandwich recipe.
2. Cheesy Albacore Pasta Bake
Serves: 4–6. Allow about 45–55 minutes using prepared fish; baking time depends on the dish and the starting temperature of the mixture.
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Ingredients
- 12 oz dry penne or fusilli
- 10 oz cooked, flaked albacore or drained canned albacore
- 1 cup frozen peas
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar
- 1/2 cup grated Parmesan
- 1 teaspoon garlic powder
- Black pepper and optional salt
- 1/2 cup breadcrumbs, optional
Instructions
- Heat the oven to 375°F. Lightly grease a baking dish large enough to hold the mixture, approximately 9 by 13 inches.
- Cook pasta according to package directions until al dente, then drain. Prepare peas according to their package directions.
- Melt butter in a saucepan over medium heat. Stir in flour and cook for about a minute while stirring. Gradually whisk in milk and cook, stirring, until the sauce thickens.
- Reduce the heat and stir in cheddar, Parmesan, garlic powder and pepper. Taste before adding salt.
- Fold the prepared tuna, peas and pasta into the sauce. Transfer to the baking dish and add optional breadcrumbs.
- Bake until bubbling and the center reaches 165°F on a thermometer. Begin checking around 20 minutes; continue as needed. If the topping browns too quickly, cover loosely with foil.
- Serve promptly with vegetables or a green salad.
FoodSafety.gov lists 145°F for fish and 165°F for casseroles and reheated leftovers. A fixed oven time alone does not establish that the center is ready.
Ingredient and Storage Notes
The salad contains fish; check condiment labels. The pasta bake also contains milk and wheat. For gluten-free adaptations, choose specifically labeled pasta, flour, breadcrumbs and condiments. Substitutions may change the sauce texture.
Refrigerate perishable components and leftovers promptly. Use the shortest applicable ingredient storage instructions: mixing previously cooked tuna into a salad or sauce does not start a new storage window. Assemble the avocado salad near serving time for the best texture.
Choosing Tuna for These Recipes
Frozen Albacore Tuna is a preparation option sold in 5 lb and 10 lb orders; it is not canned or ready to mix into a cold salad. Follow the separate cooking step above.
For a pasta dish using sliced yellowfin steaks, try ahi pasta with olives, capers and lemon. Read the albacore guide or browse the Tuna Collection for current products.
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