Tuna-Stuffed Jumbo Shells Recipe

Tuna-Stuffed Jumbo Shells Recipe
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These light, fresh-tasting stuffed shells really star as part of a luncheon menu. I came up with this distinctive combination of ingredients by accident one day using leftovers from other recipes. It's a cool summer main dish. — Phy Bresse, Lumberton, North Carolina

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  • 5 Servings
  • Prep: 25 min. + chilling

Ingredients

  • 10 jumbo pasta shells
  • 1/2 cup mayonnaise
  • 2 tablespoons sugar
  • 1 can (12 ounces) tuna, drained
  • 1 cup diced celery
  • 1/2 cup diced green onions
  • 1/2 cup diced green pepper
  • 1/2 cup shredded carrot
  • 2 tablespoons minced fresh parsley
  • CREAMY CELERY DRESSING:
  • 1/4 cup sour cream
  • 1/4 cup sugar
  • 1/4 cup cider vinegar
  • 2 tablespoons mayonnaise
  • 1 teaspoon celery seed
  • 1 teaspoon onion powder
  • Lettuce leaves and red onion rings, optional

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.

Tuna-Stuffed Jumbo Shells published in Taste of Home June/July 1997, p27

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Reviews for Tuna-Stuffed Jumbo Shells (1)

Tuna-Stuffed Jumbo Shells Recipe

Tuna-Stuffed Jumbo Shells

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Reviewed on Sep. 18, 2009 by HBcook

Good and simple recipe for a light summer dinner or buffet luncheon. I lightened it up by using light sour cream and mayo and only used 2 teaspoons of sugar in the filling.

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