Print Options

Back to Tuna-Stuffed Jumbo Shells >

Full Page
3x5
4x6

Include these items:

Photos
Wine
Reviews

Select reviews >

Tuna-Stuffed Jumbo Shells

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

5 ServingsPrep: 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

2 of 2

Tuna-Stuffed Jumbo Shells (continued)

Directions (continued)

with dressing. Yield: 5 servings.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.