Start a large pot of salted water and bring it to a boil. While waiting, slice the red bell pepper into thin strips, chop the green onion (both white and light green parts), and measure out your mayonnaise. Once the water is boiling, add the rotini and cook according to package directions until al dente—usually around 9-10 minutes. Drain the pasta thoroughly in a colander, shaking well to remove excess water, which will prevent the sauce from becoming watery when combined with the avocado mixture.

Cut one avocado in half, remove the pit, and scoop the flesh into a medium bowl. Mash it with a fork until you reach your desired consistency—I like to leave it slightly chunky for better texture. Juice the 1.5 lemons (you should have about 3-4 tablespoons) and add half of it to the mashed avocado along with the mayonnaise and black pepper. Stir until well combined and smooth.

Add the warm drained pasta from Step 1 to the avocado mixture from Step 2. Fold gently until the pasta is evenly coated with the creamy sauce. The warmth of the pasta will help soften the avocado slightly and incorporate the flavors beautifully. Taste and adjust seasoning with additional salt and pepper if needed.

Slice the remaining 2 avocados in half lengthwise, remove the pits, and carefully slice into thin crescents. Immediately toss the avocado slices with the remaining lemon juice (about 1.5-2 tablespoons) to prevent browning. Drain the tuna cans very well—I press them against the side of the colander with the back of a spoon to remove as much liquid as possible, which keeps the pasta from getting soggy.

Divide the avocado pasta mixture among serving bowls. Top each bowl with the drained tuna, sliced fresh avocado, red bell pepper strips, arugula, and chopped green onion. Serve immediately while the pasta is still warm and the fresh ingredients are crisp. The contrast between the warm creamy pasta and cool fresh toppings makes this dish special.