Tuna and Avocado Stuffed Shells
jumbo shell macaroni
ounces tuna fillet, cooked and broken into small chunks*
avocado, halved, seeded, peeled, and coarsely chopped
tablespoons walnut oil or cooking oil
tablespoons lemon juice
tablespoons snipped fresh chives
tablespoon Dijon-style mustard
medium cantaloupe, cut into wedges
- 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)
- Per serving:
- 354 kcal cal.,
- 22 g fat
- (2 g sat. fat,
- 24 mg chol.,
- 134 mg sodium,
- 22 g carb.,
- 8 g fiber,
- 19 g pro.
- Percent Daily Values are based on a 2,000 calorie diet