Tuna-Stuffed Jumbo Shells |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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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. Phy Bresse, Lumberton, North Carolina Ingredients:
10 jumbo pasta shells |
1/2 cup mayonnaise |
2 tablespoons sugar |
1 can (12 ounces) tuna, drained |
1 cup diced celery |
1/2 cup diced green onions |
1/2 cup diced green pepper |
1/2 cup shredded carrot |
2 tablespoons minced fresh parsley |
creamy celery dressing: |
1/4 cup sour cream |
1/4 cup sugar |
1/4 cup cider vinegar |
2 tablespoons mayonnaise |
1 teaspoon celery seed |
1 teaspoon onion powder |
lettuce leaves and red onion rings, optional |
Directions:
1. 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.
2. For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder.
3. Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing. Yield: 5 servings.
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