Real Recipes From Real Home Cooks ®

tuna-stuffed jumbo shells

Recipe by
Eileen Hineline
Coolidge, AZ

I made these tuna stuffed shells many years ago when I first seen the recipe in my Taste Of Home Cookbook and it was excellent for a lite lunch and perfect to serve on those hot summer days. I didn't make the dressing in this recipe at the time, I used lite Italian dressing and drizzled it over the shells and it was still so delicious. This recipe can be used as a great appetizer, snack or lite lunch. Recipe/picture belong to Taste Of Home.

yield 5 serving(s)
prep time 25 Min
method Refrigerate/Freeze

Ingredients For tuna-stuffed jumbo shells

  • 10 jumbo pasta shells
  • 1/2 cup mayonnaise
  • 2 tablespoons of sugar
  • 1 can(12 ounces)tuna, drained
  • 1 cup diced celery
  • 1/2 cup diced green onions
  • 1/2 cup diced green peppers
  • 1/2 cup shredded carrot
  • 2 tablespoons minced fresh parsley
  • CREAMY CELERY DRESSING:
  • 1/4 cup sour cream
  • 1/4 cup sugar
  • 2 tablespoons of mayonnaise
  • 1 teaspoon celery seed
  • 1 teaspoon onion powder
  • lettuce leaves and red onion rings, optional
  • ***tips*** can also use canned boneless salmon in place of tuna. can use the tuna mixture with crackers as a great appetizer or snack too..

How To Make tuna-stuffed jumbo shells

  • 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
  • 4
    25 minutes prep time plus time for chilling.
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