Try this Chile Tuna Sea Shells recipe, or contribute your own.
Suggest a better descriptionContributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec. 1989 Chile Tuna Sea Shells Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain and rinse in cold water. Combine all the ingredients, except the avocado and cilantro, and allow to sit for 2 hours to blend the flavors. Garnish with the avocado and cilantro and serve. Serves: 4 Heat Scale: 5
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Serving Size: 1 Serving (86g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 115 | ||
Calories from Fat: 88 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 209mg | 7 % | |
Potassium 2.6mg | 0 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 7g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 115
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