A delightful and easy-to-make dish combining the creaminess of avocado with the savory taste of tuna, served in pasta cups.
Cook the pasta shells according to the package instructions until al dente. Drain and let them cool.
Rinse the cooked pasta with cold water to stop the cooking process and prevent sticking.
In a mixing bowl, combine the tuna, diced avocado, canola oil, lemon juice, chopped chives, and Dijon mustard. Mix gently to combine.
Be gentle when mixing to keep the avocado pieces intact for a better texture.
Spoon the tuna and avocado mixture into the cooled pasta shells.
Fill the shells generously for a satisfying bite.
Arrange a portion of baby greens on each serving plate, place a slice of cantaloupe on top, and arrange three filled pasta shells around the cantaloupe.
Use a colorful plate to enhance the presentation of the dish.
Drizzle balsamic vinaigrette over the assembled plates before serving.
Serve immediately to enjoy the fresh flavors at their best.
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