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.
Ingredients
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8 Jumbo shell macaroni
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8 ounce tuna fillet, cooked and broken into small chunks*
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1 medium avocado, halved, seeded, peeled, and coarsely chopped
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3 tablespoons walnut oil or cooking oil
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3 tablespoons lemon juice
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2 tablespoons snipped fresh chives
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1 tablespoon Dijon-style mustard
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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.
Nutrition information
Calories 354, Total Fat 22 g, Saturated Fat 2 g, Cholesterol 24 mg, Sodium 134 mg, Carbohydrate 22 g, Fiber 8 g, Protein 19 g. Daily Values: Vitamin A 76%, Vitamin C 102%, Calcium 2%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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