Tuna-Stuffed Jumbo Shells

Recipe Ingredients

10		Jumbo pasta shells
1/2 cup	118ml	Mayonnaise
2 tablespoons	30ml	Sugar
12 oz	340g	Tuna - drained
1 cup	110g / 3.9oz	Celery - diced
1/2 cup	31g / 1.1oz	Green onions - diced
1/2 cup	73g / 2.6oz	Green bell pepper - diced
1/2 cup	55g / 1.9oz	Carrot - shredded
2 tablespoons	30ml	Minced fresh parsley
		Creamy Celery Dressing
1/4 cup	59ml	Sour cream
1/4 cup	49g / 1.7oz	Sugar
1/4 cup	59ml	Cider vinegar
2 tablespoons	30ml	Mayonnaise
1 teaspoon	5ml	Celery seed
1 teaspoon	5ml	Onion powder
		Lettuce leaves
		Red onion rings, optional

Recipe Instructions

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.

NOTES : "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."

Source:
Taste of Home, June/July, 1997

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.