Tuna-Stuffed Shells
Tuna-Stuffed Shells

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, tuna-stuffed shells. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Browse Dozens of Publix® Recipes for Inspiration. Cook Up Something Great with Us! Serve a Complete, Delicious Meal That Your Whole Family Will Love. Stir in tuna, carrot, zucchini and onion until evenly mixed.

Tuna-Stuffed Shells is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Tuna-Stuffed Shells is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook tuna-stuffed shells using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Tuna-Stuffed Shells:
  1. Make ready jumbo shells
  2. Get 20 uncooked jumbo pasta shells (half of a 12 oz box)
  3. Take 1/3 cup mayonnaise or salad dressing
  4. Get 2 tsp dried basil leaves or italian seasoning
  5. Make ready 1/4 tsp salt
  6. Prepare 2 can solid white tuna in water, drained and flaked (6 1/8 oz each)
  7. Prepare 1 large carrot, shredded (1 cup)
  8. Make ready 1 small zucchini, shredded (1 cup)
  9. Make ready 1 small onion, chopped (1/4 cup)
  10. Prepare 1 Tomato-Basil Vinaigrette

Dill also complements the fish nicely in this cream comfort food. Rinse gently in colander to cool. Whisk soup and milk in small saucepan over medium heat until hot. In a bowl, combine mayonnaise and sugar.

Instructions to make Tuna-Stuffed Shells:
  1. Cook pasta shells as directed on package.
  2. While pasta is cooking prepare Tomato-Basil Vinaigrette (recipe can be found in my profile).
  3. Mix mayonnaise, basil, and salt in medium bowl. Stir in tuna, carrot, zucchini and onion until evenly mixed. Drain pasta. Rinse with cold water; drain. Fill each pasta shell with 1 tablespoon tuna mixture and top with 1/2 tablespoon of Tomato-Basil Vinaigrette.
  4. These shells can be served either warm or cold. To serve warm: Place shells on a microwavable plate. Cover with plastic wrap. Microwave on high 2-3 minutes or until warm.

Whisk soup and milk in small saucepan over medium heat until hot. In a bowl, combine mayonnaise and sugar. Stir in tuna, celery, onions, green pepper, carrot and parsley. Bring a large pot of water to a boil and cook jumbo shells al dente, according to package instructions. Then drain, rinse with cool water and set aside until needed.

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