Tuna-Stuffed Shells

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

By Betty Crocker Kitchens

January 23, 2009

Ingredients

uncooked jumbo pasta shells

large tomatoes, seeded, chopped (2 cups)

tablespoons chopped onion

tablespoons chopped fresh or 2 teaspoons dried basil leaves

tablespoons olive or vegetable oil

tablespoon red wine vinegar

1/8

teaspoon salt

1/8

teaspoon pepper

1/3

cup mayonnaise or salad dressing

tablespoons chopped fresh or 2 teaspoons dried basil leaves

1/4

teaspoon salt

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

large carrot, shredded (1 cup)

small zucchini, shredded (1 cup)

small onion, chopped (1/4 cup)

Lettuce leaf

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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.

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.