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Tuna and Avocado Stuffed Shells
Ingredients
- 8 jumbo shell macaroni
- 8 ounces tuna fillet, cooked and broken into small chunks*
- 1 avocado, halved, seeded, peeled, and coarsely chopped
- 3 tablespoons walnut oil or cooking oil
- 3 tablespoons lemon juice
- 2 tablespoons snipped fresh chives
- 1 tablespoon Dijon-style mustard
- 1 medium cantaloupe, cut into wedges
Directions
1. Cook pasta shells according to package directions. Drain; rinse with cold water. Drain; set aside. In a large mixing bowl stir together tuna, avocado, oil, lemon juice, chives, and mustard. Spoon about 1/4 cup of the tuna salad mixture into each shell. Arrange 2 filled shells per serving with a cantaloupe wedge on each plate. Makes 4 main-dish servings.
From the Test Kitchen*
- To cook tuna fillet, rub with cooking oil. Grill fish on rack of an uncovered grill directly over medium to medium-hot coals 8 to 12 minutes, turning once, until fish just flakes with a fork. Cover and refrigerate until cool enough to handle.
Nutrition Facts
(Tuna and Avocado Stuffed Shells)
- Servings Per Recipe 4,
- cal. (kcal) 354,
- Fat, total (g) 22,
- chol. (mg) 24,
- sat. fat (g) 2,
- carb. (g) 22,
- fiber (g) 8,
- pro. (g) 19,
- vit. A (RE) 783,
- vit. C (mg) 60,
- sodium (mg) 134,
- calcium (mg) 20,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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