tuna and pea salad stuffed shells
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Very good. Great for showers.
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yield
serving(s)
prep time
20 Min
cook time
20 Min
method
Refrigerate/Freeze
Ingredients For tuna and pea salad stuffed shells
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1 pkgfrozen sweet peas, 9 oz
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16macaroni, large shells
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2 cantuna, canned, drained and flaked
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1 stalkcelery, chopped
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2 Tbspsweet pickle relish or you could use dill pickle relish
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1 Tbspgreen onion, chopped
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1/2 csour cream
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1/4 cmayonnaise
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1 tsplemon juice
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leaf lettuce
How To Make tuna and pea salad stuffed shells
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1Wash lettuce leaves and soak in bowl of cold water.
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2Cook peas as directed on package, drain and cool.
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3Cook macaroni shells as directed on package, drain and set aside in bowl of cold water
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4In large bowl combine remaining ingredients, except peas.
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5Add peas, toss gently
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6Drain water from cooked macaroni and pat dry with paper towels.
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7Spoon 1/4 cup of tuna mixture in each shell. Place in shallow dish, cover and refrigerate until thoroughly chilled.
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8Paper towel dry lettuce leafs.
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9To serve, place lettuce leaf on individual serving plate and top with stuffed shell.
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10NOTE: The tuna salad by itself is really good for sandwiches.
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