Tuna and Avocado Stuffed Shells

This fun salad is made with grilled fresh tuna which keeps the sodium level low. For a quick version, substitute one 9-ounce can of water-pack, solid white tuna, drained and broken into small chunks, for the grilled tuna.

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3 users rated this recipe an average rating of 3.5
Makes:
4 servings
Yields:
4 main-dish servings
Start to Finish:
25 mins
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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)
    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
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