Ingredients

• 8  jumbo shell macaroni
• 8  ounce tuna fillet, cooked and broken into small chunks*
• 1  medium 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.

*Note: 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.