Delicious and fresh, Tuna Fusilli is a classic and this one has an avocado twist.
This colourful dish is versatile in that it is delicious cold as a salad or served hot as a main meal.
Bring a large saucepan of salted water to the boil over high heat and cook the fusilli according to packet directions, stirring often.
Drain pasta, reserving 2⁄3 cup of the water.
Meanwhile, heat half the oil in a large, heavy-based frying pan. Add onion, garlic, and a pinch of salt to pan and cook for 1 min, or until tender.
Add tomatoes, thyme and chilli flakes and cook for 3 mins, or until tomatoes soften. Season to taste with freshly ground black pepper.
Add reserved pasta water, and remaining oil to tomato mixture. Add pasta and tuna and toss to coat, gently breaking up tuna with a spoon into large bite-size pieces. Remove from heat.
Slice the avocado and add to the bowls as final stage.
Serve immediately.
Add fresh basil before serving for an extra flavour.
Additionally, sprinkle with fresh parmesan.