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Tuna-Stuffed Jumbo Shells

 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


  • 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


  • 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

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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.