| Recipes with similar ingredients: | ||
New England Boiled Dinner | ||
|
Sand Tarts | ||
|
Carrot and Raisin Salad | ||
|
Baked Macaroni and Cheese | ||
|
Stuffed Zucchini | ||
Email
Print
Tuna and Avacado Stuffed Shells
Ingredients:
8 jumbo shell macaroni
8 ounce tuna filet, 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
8 jumbo shell macaroni
8 ounce tuna filet, 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:
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 filet, 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.
Makes 4 Servings
Prep Time: 10 min
Cook Time: 15 min
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 filet, 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.
Makes 4 Servings
Prep Time: 10 min
Cook Time: 15 min