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Tuna Salad Stuffed Jumbo Shells Recipe

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3.8 from 2 reviews

Tuna Salad Stuffed Jumbo Shells are a refreshing and satisfying summer lunch option. Cooked jumbo pasta shells are generously filled with a flavorful tuna salad made with crisp vegetables, mayonnaise, and a hint of sweetness. The dish is finished with a creamy, tangy dressing and is perfect served chilled over a bed of fresh lettuce.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Lunch
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Salt

Ingredients

Jumbo Shells and Tuna Salad

  • 12 jumbo pasta shells, cooked according to package directions
  • 1/2 cup mayonnaise
  • 1 tablespoon sugar
  • 1/4 teaspoon black pepper
  • 1 (12-ounce) can tuna, drained
  • 1/2 cup diced red onion
  • 1/2 cup shredded carrots
  • 1/2 cup diced celery
  • 1/2 cup diced red bell pepper
  • 1 hard-boiled egg, chopped
  • 1 tablespoon finely chopped parsley

Creamy Dressing

  • 1/4 cup sour cream
  • 1/4 cup sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons mayonnaise
  • 1 teaspoon celery seed
  • 1 teaspoon onion powder

Instructions

  1. Prepare the tuna salad: In a medium bowl, whisk together mayonnaise, 1 tablespoon sugar, and black pepper until smooth. Add the drained tuna, diced red onion, shredded carrots, diced celery, diced red bell pepper, chopped hard-boiled egg, and finely chopped parsley. Stir gently until all ingredients are well combined. Cover the bowl and refrigerate the tuna salad until ready to assemble.
  2. Make the creamy dressing: In a small bowl, combine sour cream, sugar, apple cider vinegar, mayonnaise, celery seed, and onion powder. Mix thoroughly until the dressing is smooth and the sugar dissolves completely.
  3. Assemble the stuffed shells: Fill each cooked jumbo pasta shell generously with the prepared tuna salad mixture. Place the stuffed shells on a serving platter and drizzle evenly with the creamy dressing. Optionally, serve the stuffed shells over a bed of fresh lettuce for a crisp and colorful presentation.
  4. Serve chilled: Keep the assembled stuffed shells refrigerated until ready to serve. This dish is best served cold, making it perfect for a refreshing summer lunch.

Notes

  • Be sure to cook and cool the jumbo pasta shells completely before stuffing to prevent tearing.
  • The creamy dressing can be adjusted for sweetness or tanginess by varying the sugar and vinegar quantities to taste.
  • For added crunch, consider adding chopped celery seed or a sprinkle of paprika on top before serving.
  • This dish can be prepared a few hours ahead and stored in the refrigerator for convenience.
  • Use fresh lemon juice instead of apple cider vinegar for a different flavor profile if desired.

Find it online: https://zaracooking.com/tuna-salad-stuffed-jumbo-shells-recipe/