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Tuna and Avocado Stuffed Shells

Makes: 4 servings Yield: 4 main-dish servings
Start to Finish 25 mins
Tuna and Avocado Stuffed Shells
  • 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

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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