Tuna Stuffed Shells

Jumbo pasta shells are filled with the most delicious tuna salad in this easy Tuna Stuffed Shells recipe. They're a great no-fuss appetizer or small bite, especially on warmer days. Perfect for baby showers, luncheons, Sunday brunch, or any occasion.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Keyword: stuffed shells with tuna, tuna stuffed pasta shells, tuna stuffed shells

Servings: people

Ingredients

12 jumbo pasta shells
1/4 to 1/3 cup light mayonnaise (see note)
1 & 1/2 teaspoons dijon mustard
1 tablespoon pickle relish (dill or sweet)
1/4 teaspoon onion powder
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
pinch of cayenne pepper
10 ounce can solid white tuna in water , fully drained
2 hard boiled eggs , chopped
1 celery rib , finely diced

Instructions

Bring a large pot of water to boil; throw in a pinch of salt and add the pasta shells. Cook until al dente, according to package directions.
Drain, rinse the shells under cold water, then transfer to a baking sheet in a single layer.
In a medium bowl, whisk together the mayonnaise, mustard, pickle relish, onion powder, salt, pepper, and cayenne. Gently fold in the tuna, chopped eggs, and celery.
Fill each cooked shell with a heaping tablespoon of the tuna mixture.
We prefer these chilled for a bit, but you can serve right away, if needed.

Video

Notes

Boil extra shells. Most jumbo pasta shells come in a 12 ounce box with about 40 shells. You will only need about 12 to 14 for this recipe, but I always cook a few extra in case one or more tears, which seems inevitable when cooking shells or lasagna noodles.

Start with 1/4 cup mayonnaise. After everything is combined, if you'd like it creamier, add in a bit more until it reaches the desired consistency.

Adjust the flavor. You can make this tuna salad spicier by adding more cayenne and/or a splash of hot sauce or just omit the cayenne for no heat at all.

Nutrition