Best Stuffed Tuna Shells Recipes

STUFFED TUNA SHELLS

Steps:

• Cook and drain pasta shells as directed on package; pat dry.
• Rinse frozen peas with cold water to separate; drain and pat dry. Mix yogurt and mayonnaise in medium bowl. Stir in remaining ingredients except paprika. Gently fold in peas.
• Spoon 1 heaping tablespoonful tuna mixture into each shell. Sprinkle with paprika before serving. Serve chilled or at room temperature.

TUNA-STUFFED JUMBO SHELLS

Steps:

• Cook pasta according to package directions; rinse in cold water and drain. In a bowl, combine mayonnaise and sugar. Stir in tuna, celery, onions, green pepper, carrot and parsley. Spoon into pasta shells; cover and refrigerate. , For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder. , Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing.

TUNA-STUFFED SHELLS

Steps:

• Cook and drain pasta shells as directed on package. Rinse with cold water; drain.
• While pasta is cooking, in medium bowl, mix all vinaigrette ingredients just until blended. Set aside.
• In another medium bowl, mix mayonnaise, 2 tablespoons basil and 1/4 teaspoon salt. Stir in tuna, carrot, zucchini and onion until evenly mixed. Fill each pasta shell with 1 rounded tablespoon tuna mixture.
• Line serving platter with lettuce leaves. Arrange shells on lettuce. Serve with vinaigrette.

STUFFED TUNA SALAD SHELLS

Steps:

• Cook and drain pasta shells as directed on package;pat dry.
• Rinse frozen peas with cold water to separate;drain and pat dry.
• Mix yogurt and mayonnaise in medium bowl and stir in tuna, onion, lemon juice, herbs, salt and pepper.
• Fold in peas.
• Spoon one heaping tablespoonful of mixture into each shell.
• Sprinkle with paprika before serving.

TUNA-STUFFED JUMBO SHELLS RECIPE

Steps:

• Cook pasta according to package directions; rinse in cold water and drain. In a bowl, combine mayonnaise and sugar. Stir in tuna, celery, onions, green pepper, carrot and parsley. Spoon into pasta shells; cover and refrigerate.
• 2. For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder.
• 3. Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing.

TUNA STUFFED PASTA SHELLS

Steps:

• Heat oven to 350°F Spray an 11X7 inch baking dish with nonstick spray.
• Cook pasta according to directions until al-dente.
• While pasta cooks, mix tuna, bread crumbs, onion, egg, 1/8 cup parsley and lemon juice until blended.
• Drain pasta shells. Rinse gently in colander to cool. Fill each shell with 1 Tbsp tuna mixture and place in prepared dish.
• Whisk soup and milk in small saucepan over medium heat until hot. Remove from heat and stir in remaining 1/8 cup parsley. Pour soup mixture over shells.
• If making ahead, cover with foil and chill overnight in refrigerator. When ready to bake follow instructions below, adding 10 minutes to baking time.
• To serve that evening, bake 20 to 25 minutes until sauce starts to bubble and shells are heated through.

TUNA AND PEA SALAD STUFFED SHELLS

Steps:

• 1. Wash lettuce leaves and soak in bowl of cold water.
• 2. Cook peas as directed on package, drain and cool.
• 3. Cook macaroni shells as directed on package, drain and set aside in bowl of cold water
• 4. In large bowl combine remaining ingredients, except peas.
• 5. Add peas, toss gently
• 6. Drain water from cooked macaroni and pat dry with paper towels.
• 7. Spoon 1/4 cup of tuna mixture in each shell. Place in shallow dish, cover and refrigerate until thoroughly chilled.
• 8. Paper towel dry lettuce leafs.
• 9. To serve, place lettuce leaf on individual serving plate and top with stuffed shell.
• 10. NOTE: The tuna salad by itself is really good for sandwiches.

TUNA-STUFFED JUMBO SHELLS

Steps:

• 1. Cook pasta according to package directions; rinse in cold water and drain. In a bowl, combine mayonnaise and sugar. Stir in tuna, celery, onions, green pepper, carrot and parsley. Spoon into pasta shells; cover and refrigerate.
• 2. For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder.
• 3. Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing
• 4. 25 minutes prep time plus time for chilling.

TUNA-STUFFED SHELLS

Steps:

• Cook and drain pasta shells as directed on package. Rinse with cold water; drain.
• While pasta is cooking, in medium bowl, mix all vinaigrette ingredients just until blended. Set aside.
• In another medium bowl, mix mayonnaise, 2 tablespoons basil and 1/4 teaspoon salt. Stir in tuna, carrot, zucchini and onion until evenly mixed. Fill each pasta shell with 1 rounded tablespoon tuna mixture.
• Line serving platter with lettuce leaves. Arrange shells on lettuce. Serve with vinaigrette.

STUFFED TUNA SHELLS

Steps:

• 1. Cook and drain pasta shells as directed on package pat dry.2. Rinse frozen peas with cold water to separate drain and pat dry. Mix yogurt and mayonnaise in medium bowl. Stir in remaining ingredients except paprika. Gently fold in peas.3. Spoon 1 heaping tablespoonful tuna mixture into each shell. Sprinkle with paprika before serving. Serve chilled or at room temperature.1 SERVING: Calories 255 (Calories from Fat 80) Fat 9g (Saturated 2g) Cholesterol 25mg Sodium 280mg Carbohydrates 26g (Dietary Fiber 2g) Protein 19g.

TUNA-STUFFED JUMBO SHELLS

Steps:

• Directions Cook pasta according to package directions; rinse in cold water and drain. In a bowl, combine mayonnaise and sugar. Stir in tuna, celery, onions, green pepper, carrot and parsley. Spoon into pasta shells; cover and refrigerate. For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder. Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing. Yield: 5 servings. Originally published as Tuna-Stuffed Jumbo Shells in Taste of Home June/July 1997, p27