TUNA SHELL SALAD
Do you like tuna but need a new way to serve it? Foll Pat Kordas' lead. "I created this light salad as a way to use tuna in dishes other than sandwiches," the Nutley, New Jersey cook explains. "Mustard and dill enhance the flavor."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a salad bowl, combine the pasta, tuna, onion and carrot. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat. Cover and chill until serving.
Nutrition Facts :
TUNA-STUFFED JUMBO SHELLS
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
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 5 servings.
Number Of Ingredients 17
Steps:
- 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. , For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder. , Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing.
Nutrition Facts :
TUNA EGG SALAD MELTS
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- Heat the broiler to high and line a rimmed baking sheet with aluminum foil.
- Add the tuna, chopped eggs, celery, dill pickles, pickled jalapeños and scallions to a mixing bowl. Mix to incorporate and to break up any large chunks of tuna. Set aside.
- Add the mayonnaise, mustard and smoked paprika to a small bowl. Whisk to combine. Add the mayonnaise mixture to the tuna mixture and use a rubber spatula to mix until evenly combined. Season to taste.
- Arrange the bread on the foil-lined baking sheet. Divide the tuna mixture evenly among the slices of bread. Top the tuna with a few slices of tomato. Sprinkle the tomato with salt and pepper. Top the tomatoes with the pepper jack cheese.
- Transfer the baking sheet to the broiler and broil until the cheese is bubbling and melted, 1 to 2 minutes.
- Transfer the sandwiches to a cutting board, then slice in half and serve immediately.
TUNA SALAD JUMBO SHELLS
Make and share this Tuna Salad Jumbo Shells recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions; rinse in cold water and drain.
- In a bowl, combine mayonnaise and sugar.
- Stir in the tuna, celery, onions, green pepper, carrot and parsley.
- Spoon into pasta shells; cover and refrigerate.
- Dressing: Combine sour cream, sugar, vinegar, mayonnaise, celery seed, and onion powder.
- Arrange lettuce leaves and shells on individual plates; drizzle with dressing.
SALAD STUFFED SHELLS
A really different way to present pasta salad OR your favorite recipe for tuna and chicken salad! A really creative finger food that will impress your guests at picnics, BBQs, and showers! I served this on a bed of lettuce garnished with green and black olives.
Provided by Micki
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 9
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse with cold water until chilled.
- Combine salami, romaine lettuce, roma tomatoes, cucumber, and red onion in a large bowl; pour balsamic vinaigrette dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 30.7 g, Cholesterol 31.6 mg, Fat 14.7 g, Fiber 2.1 g, Protein 14.3 g, SaturatedFat 4.8 g, Sodium 819 mg, Sugar 2.7 g
STUFFED TUNA SHELLS
Enjoy these tuna stuffed pasta shells - perfect appetizers for potluck that are ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- Cook and drain pasta shells as directed on package; pat dry.
- Rinse frozen peas with cold water to separate; drain and pat dry. Mix yogurt and mayonnaise in medium bowl. Stir in remaining ingredients except paprika. Gently fold in peas.
- Spoon 1 heaping tablespoonful tuna mixture into each shell. Sprinkle with paprika before serving. Serve chilled or at room temperature.
Nutrition Facts : Calories 255, Carbohydrate 26 g, Cholesterol 25 mg, Fiber 2 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg
TUNA SALAD WITH SHELLS
Provided by Florence Fabricant
Categories salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook shells in boiling salted water until tender. Drain well.
- Break tuna into chunks and combine with tomato, cucumber, zucchini and capers. Add lemon juice. Stir mayonnaise until smooth and fold in. Season to taste with salt and pepper.
- Garnish with parsley and basil and chill before serving.
Nutrition Facts : @context http, Calories 705, UnsaturatedFat 41 grams, Carbohydrate 45 grams, Fat 49 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 687 milligrams, Sugar 4 grams
TUNA-STUFFED SHELLS
Come out of your culinary shell and enjoy these tuna- and vegetable-stuffed treats served with a savory tomato-basil vinaigrette.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Cook and drain pasta shells as directed on package. Rinse with cold water; drain.
- While pasta is cooking, in medium bowl, mix all vinaigrette ingredients just until blended. Set aside.
- In another medium bowl, mix mayonnaise, 2 tablespoons basil and 1/4 teaspoon salt. Stir in tuna, carrot, zucchini and onion until evenly mixed. Fill each pasta shell with 1 rounded tablespoon tuna mixture.
- Line serving platter with lettuce leaves. Arrange shells on lettuce. Serve with vinaigrette.
Nutrition Facts : Calories 465, Carbohydrate 39 g, Cholesterol 35 mg, Fat 2, Fiber 4 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg
TUNA-STUFFED JUMBO SHELLS RECIPE
"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"
Provided by Barenakedchef
Categories Lunch/Snacks
Time 1h25m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 199.2, Fat 5.8, SaturatedFat 2.2, Cholesterol 31.8, Sodium 65.3, Carbohydrate 19.4, Fiber 1.4, Sugar 17.1, Protein 16.8
BEST EVER TUNA SALAD
Creamy, delicious tuna salad with a surprise ingredient!
Provided by Kristy
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
- In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 3.5 g, Cholesterol 80.1 mg, Fat 12.9 g, Fiber 0.4 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 260.1 mg, Sugar 2.1 g
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- Boil pasta per the box’s directions. Be sure not to overcook them as they will rip or be difficult to work with.
- Combine all your ingredients except the bread crumbs and fresh parsley, in a large bowl and mix well.
- Gently fill each shell with a couple small spoonfuls of the tuna mixture. You don’t want them overflowing, as they will make a mess and not sit up correctly if you do.
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