Tuna Stuffed Shells
When you want a delicious, simple summer lunch, these Tuna Stuffed Shells are the ticket! Creamy avocado is added to a slightly spicy tuna salad then stuffed into jumbo pasta shells. Super easy and super special. Really an upgrade for a summer lunch or light supper.
I am always looking for something yummy to make in the summertime. Recipes that don’t require a lot of time at the stove yet looks like I at least tried! When my kids were toddlers and we would have our little play groups, I served these stuffed shells regularly for us moms. They were always a hit! They are also a good choice for a drop off meal for loved ones when it’s someone is sick or just needs a little happy! A great substitute for a casserole when it is hot outside.
As always, use the best quality ingredients that you can find. A good tuna is an absolute must as it is the main ingredient in this recipe. My favorite is Tonnino tuna. This tuna is packed in a glass jar and is not fishy tasting or smelling in the least. People around me that say they don’t like tuna will eat Tonnino tuna. Again, quality ingredients make all the difference!
I like to sprinkle a bit of shredded Parmesan and some dried chives on top before serving. Oh and I always like a few drops of Yellowbird Jalapeno Condiment as on top well. So good! Serve next to a green salad and some fruit, or with some sliced tomatoes and chips.
Tuna Stuffed Shells
Ingredients
- 8 jumbo pasta shells
- 2 jars olive oil packed tuna drained, I use Tonnino tuna
- 1/2 small sweet onion chopped fine, can substitute a large shallot
- 2-3 pepperoncini peppers chopped fine
- 2 Tablespoons mayonnaise or to taste
- 1-2 Tablespoons fresh lemon juice or to taste
- salt, fresh ground pepper, cayenne pepper to taste
- 1 avocado diced
- dried chives, shredded parmesan, additional black pepper, hot sauce for serving
Instructions
- Cook pasta shells in boiling salted water, according to package directions. Drain and rinse well with cold water to cool down. Drain again and then set aside on parchment lined sheet or plate. I like to lightly pat dry with a paper towel as well before stuffing.
- In a medium sized bowl, stir together the drained tuna, shallot, pepperoncini peppers, mayonnaise, and lemon juice. Add salt, pepper and cayenne to taste. Fold in the avocado.
- Spoon tuna salad mixture into each pasta shell. Sprinkle with a bit of Parmesan, dried chives and hot sauce, if desired. Serve with sliced tomatoes. Enjoy!