tuna-stuffed jumbo shells
I made these tuna stuffed shells many years ago when I first seen the recipe in my Taste Of Home Cookbook and it was excellent for a lite lunch and perfect to serve on those hot summer days. I didn't make the dressing in this recipe at the time, I used lite Italian dressing and drizzled it over the shells and it was still so delicious. This recipe can be used as a great appetizer, snack or lite lunch. Recipe/picture belong to Taste Of Home.
yield
5 serving(s)
prep time
25 Min
method
Refrigerate/Freeze
Ingredients For tuna-stuffed jumbo shells
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10 jumbo pasta shells
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1/2 cup mayonnaise
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2 tablespoons of sugar
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1 can(12 ounces)tuna, drained
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1 cup diced celery
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1/2 cup diced green onions
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1/2 cup diced green peppers
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1/2 cup shredded carrot
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2 tablespoons minced fresh parsley
- CREAMY CELERY DRESSING:
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1/4 cup sour cream
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1/4 cup sugar
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2 tablespoons of mayonnaise
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1 teaspoon celery seed
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1 teaspoon onion powder
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lettuce leaves and red onion rings, optional
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***tips*** can also use canned boneless salmon in place of tuna. can use the tuna mixture with crackers as a great appetizer or snack too..
How To Make tuna-stuffed jumbo shells
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1Cook 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.
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2For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder.
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3Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing
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425 minutes prep time plus time for chilling.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Tuna-Stuffed Jumbo Shells:
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