Tuna-Stuffed Shells

Come out of your culinary shell and enjoy these tuna- and vegetable-stuffed treats served with a savory tomato-basil vinaigrette.

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( 8 Ratings)

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Prep Time 45 min
Total Time 45 min
Servings 4

Ingredients

Pasta

16: uncooked jumbo pasta shells

Tomato-Basil Vinaigrette

2: large tomatoes, seeded, chopped (2 cups)

2: tablespoons chopped onion

2: tablespoons chopped fresh or 2 teaspoons dried basil leaves

2: tablespoons olive or vegetable oil

1: tablespoon red wine vinegar

1/8: teaspoon salt

1/8: teaspoon pepper

Filling

1/3: cup mayonnaise or salad dressing

2: tablespoons chopped fresh or 2 teaspoons dried basil leaves

1/4: teaspoon salt

2: cans (5 oz each) albacore tuna in water, drained, flaked

1: large carrot, shredded (1 cup)

1: small zucchini, shredded (1 cup)

1: small onion, chopped (1/4 cup)

: Lettuce leaf

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Directions

1 Cook and drain pasta shells as directed on package. Rinse with cold water; drain.
2 While pasta is cooking, in medium bowl, mix all vinaigrette ingredients just until blended. Set aside.
3 In another medium bowl, mix mayonnaise, 2 tablespoons basil and 1/4 teaspoon salt. Stir in tuna, carrot, zucchini and onion until evenly mixed. Fill each pasta shell with 1 rounded tablespoon tuna mixture.
4 Line serving platter with lettuce leaves. Arrange shells on lettuce. Serve with vinaigrette.

EXPERT TIPS

Expert Tips

Let go of lettuce, and move on to curly endive or watercress sprigs to garnish these sumptuous shells.

Serve these jumbo shells either cold or warm. To serve warm, place shells on a microwavable platter. Cover with plastic wrap, folding back one edge to vent steam. Microwave on High 2 to 3 minutes or until warm. Serve with heated vinaigrette, if desired.

Got questions? Our experts have the answers. Ask Betty now.