Tuna and Pea Salad Stuffed Shells

Tuna And Pea Salad Stuffed Shells

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Chris VanDusen


Very good. Great for showers.


☆☆☆☆☆ 0 votes

Depends on serving size.
20 Min
20 Min


  • 1 pkg
    frozen sweet peas, 9 oz
  • 16
    macaroni, large shells
  • 2 can(s)
    tuna, canned, drained and flaked
  • 1 stalk(s)
    celery, chopped
  • 2 Tbsp
    sweet pickle relish or you could use dill pickle relish
  • 1 Tbsp
    green onion, chopped
  • 1/2 c
    sour cream
  • 1/4 c
  • 1 tsp
    lemon juice
  • ·
    leaf lettuce

How to Make Tuna and Pea Salad Stuffed Shells


  1. Wash lettuce leaves and soak in bowl of cold water.
  2. Cook peas as directed on package, drain and cool.
  3. Cook macaroni shells as directed on package, drain and set aside in bowl of cold water
  4. In large bowl combine remaining ingredients, except peas.
  5. Add peas, toss gently
  6. Drain water from cooked macaroni and pat dry with paper towels.
  7. Spoon 1/4 cup of tuna mixture in each shell. Place in shallow dish, cover and refrigerate until thoroughly chilled.
  8. Paper towel dry lettuce leafs.
  9. To serve, place lettuce leaf on individual serving plate and top with stuffed shell.
  10. NOTE: The tuna salad by itself is really good for sandwiches.

Printable Recipe Card

About Tuna and Pea Salad Stuffed Shells

Course/Dish: Tuna Salads
Main Ingredient: Seafood
Regional Style: American

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