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Pasta and Rice


Stuffed Tuna Shells


¼ cup plain Greek yogurt
¼ cup mayonnaise
2 cans (6 ounces each) water-packed white tuna, drained
2 Tablespoons finely chopped onion
1 stalk celery, chopped
1 teaspoon lemon juice
½ teaspoon dried dill weed
1 teaspoon Old Bay seasoning
¼ teaspoon freshly ground black pepper
1 cup frozen green peas, thawed and patted dry
18 jumbo pasta shells, cooked, drained, and patted dry

Mix yogurt and mayo in medium bowl. Stir in everything else, except peas and shells. Gently fold in peas.

Spoon one heaping tablespoonful tuna mixture into each shell and garnish with a shake of Old Bay before serving. Serve chilled or at room temperature.

Makes 6 servings.