Difficulty: easy
Preparation time: 30 minutes
Ingredients ( for one person ):
70 g of half sleeves tuna in oil
1 pack of 80 g (equivalent to 52 grams of drained product)
100 g of prawns
30 g of avocados
1 tablespoon of extra virgin olive oil
1 shot of brandy (or white wine for those who don’t like brandy)
1 clove of garlic
coarse salt to taste
black pepper to taste

Start by cleaning the prawns or, if you prefer, have your trusted fishmonger do it for you. With your hands remove the head and delicately extract also the carapace. Put the pulp back shrimp in the refrigerator. Clean the avocado, obtain the quantity indicated in the recipe and cut it into small cubes you will keep on a plate. Put a pot full of water with a pinch of coarse salt on the fire and bring it to the boil. Pour the mezze Maniche and cook them al dente. While the Mezze Maniche are ready to cook, pour the oil and garlic into a pan and leave it brown, then remove from pan. Add the tuna and prawns to the pan and leave them just blanch for a couple of minutes, add salt and pepper and add the avocado cubes and finally blend with brandy. Let the alcoholic part evaporate, then add the drained pasta al dente, stirring for a few seconds until the ingredients are mixed and then turn off the heat. This This dish is good both hot and cold.