Easy lemony tuna pasta with corn and avocado

This deliciously simple pasta recipe combines tuna, corn, avocado and capers to create an easy dinner dish that's ready in just 25 minutes. Serve with a side salad for a healthy weeknight meal

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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  • 500 gram fettuccine
  • 2 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1 tablespoon capers, roughly chopped
  • 1 cup frozen corn kernels, thawed
  • 425 gram can tuna in oil, drained, flaked
  • 1 avocado, chopped
  • 1 cup parsley leaves, chopped
  • juice and zest of 1 lemon


  • 1
    In a large saucepan of boiling, salted water, cook pasta following packet instructions.
  • 2
    In a large saucepan, heat oil on medium. Sauté garlic and capers for 1 minute until capers begin to crisp slightly. Add corn and cook for a further 1 minute, stirring, to heat through.
  • 3
    Drain pasta and add to pan with corn mixture. Remove from heat. Toss tuna, avocado, parsley, lemon juice and zest through. Season to taste.


  • Vegetarians could switch the tuna for a 400g can of drained cannellini beans and ¼ cup chopped semi-dried tomatoes. - For a gluten-free option, use a 200g packet of thick rice noodles instead of fettuccine. - Add a little kick by adding 1 teaspoon dried chilli flakes or chilli oil at the same time as the garlic.