Tuna-Stuffed Shells
Tuna-Stuffed Shells

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, tuna-stuffed shells. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Tuna-Stuffed Shells is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Tuna-Stuffed Shells is something that I have loved my entire life.

These Tuna Casserole Stuffed Shells are a different take on a classic comfort food. On my menu last week were these Tuna Casserole Stuffed Shells. Come out of your culinary shell and enjoy these tuna- and vegetable-stuffed treats served with a savory tomato-basil vinaigrette.

To get started with this recipe, we must prepare a few ingredients. You can cook tuna-stuffed shells using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Tuna-Stuffed Shells:
  1. Make ready jumbo shells
  2. Make ready 20 uncooked jumbo pasta shells (half of a 12 oz box)
  3. Take 1/3 cup mayonnaise or salad dressing
  4. Take 2 tsp dried basil leaves or italian seasoning
  5. Make ready 1/4 tsp salt
  6. Take 2 can solid white tuna in water, drained and flaked (6 1/8 oz each)
  7. Prepare 1 large carrot, shredded (1 cup)
  8. Prepare 1 small zucchini, shredded (1 cup)
  9. Get 1 small onion, chopped (1/4 cup)
  10. Take 1 Tomato-Basil Vinaigrette

Prepare pasta shells according to package directions; drain. Combine tuna, mayonnaise, sugar, pepper, and eggs in a large mixing bowl. Add scallions and grape tomatoes and stir to combine. The tuna salad gets stuffed into jumbo pasta shells.

Instructions to make Tuna-Stuffed Shells:
  1. Cook pasta shells as directed on package.
  2. While pasta is cooking prepare Tomato-Basil Vinaigrette (recipe can be found in my profile).
  3. Mix mayonnaise, basil, and salt in medium bowl. Stir in tuna, carrot, zucchini and onion until evenly mixed. Drain pasta. Rinse with cold water; drain. Fill each pasta shell with 1 tablespoon tuna mixture and top with 1/2 tablespoon of Tomato-Basil Vinaigrette.
  4. These shells can be served either warm or cold. To serve warm: Place shells on a microwavable plate. Cover with plastic wrap. Microwave on high 2-3 minutes or until warm.

Before serving, the shells get drizzled with a sweet and tangy, creamy dressing made from sour cream, apple cider vinegar, sugar, mayonnaise. Fill cooked shells with tuna mixture; arrange filled shells in sauce in one layer. 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. Vegetarian Stuffed Shells. click here to see more like this. This "Tuna Ventresca" stuffed shells recipe is my entry in the Tonnino Tuna Chef Challenge.

So that’s going to wrap this up with this exceptional food tuna-stuffed shells recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!