Chayote Stuffed with Creamy Tuna Salad

Vitalinea
With this recipe for Chayote Stuffed with Creamy Tuna Salad, no one will think eating vegetables is boring. Chayotes are one of the vegetables with the highest water content, and you can prepare them in very fresh dishes for any time of the year. Additionally, for this recipe for Chayote Stuffed with Creamy Tuna Salad, you can use unsweetened Yoghurt Vitalínea® Greek, which has a high protein content and can replace cream.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 liters water
  • 4 chayotes
  • salt
  • 1 cup bowtie pasta, cooked
  • 1/4 cups onion, finely chopped
  • 1/4 cups red bell pepper, cut into cubes
  • 3 tablespoons celery, finely chopped
  • 1/4 cups peas
  • 1/4 cups corn kernels
  • 1 1/2 cups Vitalinea® greek style yogurt, unsweetened, 900g
  • 1 tablespoon mustard
  • 1 tablespoon garlic powder
  • salt and pepper
  • ears corn, baby corn, sliced for decoration
  • chervil, for decoration
  • 1 1/2 cups tuna
Preparation
30 mins
15 mins
Low
  • On a wooden board, peel the chayotes, cut them in half, and cook for 15 minutes in boiling salted water or until softened. Drain and cool.
  • On a cutting board, use a spoon to hollow out the chayotes and chop the filling.
  • In a bowl, mix the pasta, tuna, chayote filling, onion, red bell pepper, celery, peas, corn kernels, unsweetened Yoghurt Vitalínea® Greek, mustard, garlic powder, and season with salt and pepper.
  • Using a spoon, fill the chayotes, and decorate with baby corn and Chinese parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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