Tuna Salad Stuffed Jumbo Shells
Tuna salad stuff jumbo shells make a great light lunch or dinner on a busy weeknight. Can be made ahead of time for meal planning purposes.
Servings: 20 shells
- 20 large gluten free pasta shells
- 2 142g cans of sustainably sourced tuna (in water)
- 2 celery stalks diced
- ½ cup real mayonnaise
- ¼ cup pickle relish
- ⅛ cup dijon mustard
- 2 tablespoon dried parsley
- salt and pepper to taste
- ½ cup gluten free breadcrumbs
- 2 tablespoon fresh parsley chopped
- 2 tablespoon freshly grated parmesan
Boil pasta per the box’s directions. Be sure not to overcook them as they will rip or be difficult to work with.
Once cooked, drain the shells in a colander.
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.
As you fill the shells, line them up in a casserole dish.
Once shells are full, sprinkle with bread crumbs, fresh parsley and parmesan if desired and serve! If you prefer to make them a little crispy or to eat them warm, bake for around ten minutes at 350 degrees.
Be careful not ot overcook the pasta as it will become hard to work with.
This can be made ahead of time. Simply make up as per instructions and keep stored in the fridge in an airtight container until ready to serve. To serve simply serve as is for a light lunch or pop into a preheated oven for 10 minutes to make them warm and crispy.
Calories: 96kcal | Carbohydrates: 9g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 133mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg