Recipe for: Tuna Pasta with Avocado (Vegetarian) - photo 1
← Recipes

Recipe for: Tuna Pasta with Avocado (Vegetarian)

15 min Easy 1 views ~31.34 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Creamy pasta inspired by classic tuna paste, but in a vegetarian version — based on chickpeas and avocado. It has a creamy, slightly chunky texture reminiscent of fish paste, with a tangy note of lemon and mustard and a gentle sharpness from the onion. Great as a spread on dark bread, an addition to sandwiches for a second breakfast, or an appetizer for a party. Thanks to the avocado, the paste is velvety and filling, while the chickpeas provide a meaty texture and protein. Served with dill and a slice of lemon, it looks appetizing and has a fresh, autumn character.

Ingredients Used

Ingredients (12)

Servings:
4
  • Chickpeas 400 g
  • Avocado 2 pcs (~400 g)
  • Natural yogurt 100 g
  • Rapeseed oil 30 g
  • Mustard 10 g
  • Lemon 0.6 pcs (~50 g)
  • Onion 0.5 pcs (~75 g)
  • 🌿 Spices
  • Salt 0.1 pinch (~3 g)
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Dill 0.5 bunch (~10 g)
  • Apple 0.8 pcs (~150 g)
  • Pickled cucumber 0.5 pcs (~50 g)
💰 Estimated dish cost: ~31.34 PLN (7.84 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients and tools: a large bowl, forks or a potato masher, a cutting board, a sharp knife, a strainer, a measuring spoon. Drain the canned chickpeas in a strainer and rinse with cold water for 30–60 seconds. Set aside in the strainer to drain excess water (it should not drip, but it doesn't need to be as dry as paper).

Ingredients: chickpeas
Use a large, wide bowl for easy mixing. If you don't have a masher, you can use a fork. A common mistake: not draining the chickpeas - then the paste will be watery.

Preparing avocado

2

Cut the avocado in half around the pit, twist the halves and remove the pit with a spoon. Scoop the flesh into a bowl with a spoon. Immediately drizzle with the juice of half a lemon (about 25 g) to prevent browning. Mash the flesh with a fork into a smooth mixture with small chunks — the consistency should be creamy but not completely uniform.

Ingredients: Avocado, Lemon
Use a ripe avocado (it should yield slightly to pressure). If the avocado is hard, it won't mash well. A ceramic knife or a sharp kitchen knife will make it much easier to scoop out the flesh.

Preparing the chickpeas

3

Transfer the drained chickpeas to a separate bowl and mash part of them with a fork or a potato masher - aim for a texture with partially crushed pieces (about 60–70% crushed). Leave a few whole grains for texture. If you want a very smooth paste, use a blender with short pulses.

Ingredients: chickpeas
Do not blend into a paste if you want to mimic the 'tuna' texture - too smooth will be like puree. Use a potato masher or a fork.

Mixing the paste

4

Combine the mashed avocado with the mashed chickpeas in a large bowl. Add natural yogurt, mustard, and canola oil. Stir with a spoon or spatula from the edge of the bowl to the center until the ingredients are combined and form a creamy paste with a smooth consistency. The consistency should be thick enough to spread comfortably on bread, but not dry.

Ingredients: chickpeas, Avocado, Natural yogurt, Mustard, Rapeseed oil
Use a wooden spoon or a silicone spatula. If the paste is too thick, add a spoonful of yogurt; if it's too thin — add some mashed chickpeas.

Seasoning and Additions

5

Finely chop the onion (about 2–3 mm dice) and add it to the mixture. If you are using the optional apple, wash and zest the skin (peel it if desired) and grate it on a coarse grater or cut it into small cubes — add it to the mixture. If you are using pickled cucumber, chop it very finely (about 3 mm). Mix everything together.

Ingredients: Onion, Apple, Pickled cucumber
To soften the sharp taste of the onion, soak the chopped onion in cold water for 30 seconds, drain, and add to the paste. Additionally, you can add an apple or pickled cucumber for crunch.

Final seasoning

6

Add the remaining lemon juice (if needed), salt, and freshly ground pepper. Taste the paste and adjust with more salt, pepper, or a bit of mustard if necessary. Finally, gently fold in the finely chopped dill (if using).

Ingredients: Lemon, Salt, Black pepper, Dill
Add salt gradually — it's better to under-season than over-season. After seasoning, let it sit for 5–10 minutes for the flavors to meld.

Serving

7

Serve the spread in a bowl or spread on slices of dark bread (e.g. rye, whole grain). Garnish with dill leaves and a slice of lemon. You can also serve it with crackers or cut vegetables as a dip.

Ingredients: Dill, Lemon
The best is fresh, at room temperature — take it out of the fridge 10 minutes before serving if it has been stored cooler. The best serving dish is a small ceramic bowl or a serving board.

Fun Fact

💡

Pastes made from plant legumes have long served as a substitute for meat spreads in kitchens where meat was scarce. Chickpeas provide a pleasant 'meatiness', making them an excellent base for a paste that mimics the texture of tuna.

Best for

przekąska na imprezę śniadanie piknik spotkanie ze znajomymi

Tips

🍽️ Serving

Serve on lightly toasted rye or whole grain bread, garnished with extra dill and a thin slice of lemon. Pickled vegetables (e.g., bell pepper) or fresh sprouts also pair well with the spread. For a heartier version, add arugula and a slice of cucumber.

🥡 Storage

Store in an airtight container in the refrigerator for up to 2 days (avocado darkens over time; lemon juice slows this process). Before serving, mix the paste and adjust the seasoning to taste. Do not freeze — avocado loses its texture after thawing.

📸 Cooked by the community

Log in to add a photo
Add a photo of the finished dish

After moderator approval, you will receive 10 experience points.

🍲

No one has added a photo yet. Be the first!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Tomato soup with rice (classic, homemade) 30 min

Tomato soup with rice (classic, homemade)

Soups
Rainbow Vegetable Pancakes with Chicken and Yogurt Sauce 90 min

Rainbow Vegetable Pancakes with Chicken an...

Kids' Lunches
Pancakes with cheese and rhubarb-strawberry compote 60 min

Pancakes with cheese and rhubarb-strawberr...

Desserts
Cucumber and Sorrel Cold Soup 20 min

Cucumber and Sorrel Cold Soup

Soups
Patties with Sauerkraut and Porcini Mushrooms 50 min

Patties with Sauerkraut and Porcini Mushrooms

Regional Cuisine of Poland
Tomato soup with tortellini (Polish-modern) 30 min

Tomato soup with tortellini (Polish-modern)

Soups
Advertisement