Tuna-Stuffed Jumbo Shells Recipe
Tuna-Stuffed Jumbo Shells Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 25 min. + chilling
MAKES:5 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 5 servings


  • 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
  • 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

Nutritional Facts

2 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  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. Yield: 5 servings.
Originally published as Tuna-Stuffed Jumbo Shells in Taste of Home June/July 1997, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jun. 29, 2014

"We have always made this without the shells and just placed the tuna on a bed of lettuce and served with club crackers. I'm not a tuna fan but this is a pleasant way to eat it. :) People are usually pleasantly surprised and ask for the recipe."

Reviewed May. 26, 2014

"I need to make this recipe for 50 people. Can I get help in knowing how much to buy of each item?


Reviewed Mar. 21, 2014

"We really enjoy the stuffed shells. The dressing is the bomb. Thanks for sharing a delicious recipe."

Reviewed Sep. 28, 2013

"We have enjoyed this for many years. I frequently make this with canned salmon. The filling is also great with crackers for a party or appetizer buffet."

Reviewed Jul. 19, 2012

"This is one of our family favs. I have to omit the onions and peppers, so I bump up the carrots. Yum!"

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