Shells Stuffed with Fresh Tuna Salad and a Tomato Vinaigrette

Transform your mealtime with these vibrant and flavor-packed Shells Stuffed with Fresh Tuna Salad and a Tomato Vinaigrette. This recipe combines tender jumbo pasta shells filled with a creamy, zesty tuna salad featuring fresh seared tuna, crunchy celery, tangy capers, and a hint of Dijon mustard. Topped with a refreshing tomato vinaigrette bursting with the flavors of cherry tomatoes, garlic, parsley, and a drizzle of white wine vinegar, this dish is as visually stunning as it is delicious. Perfect as an appetizer or a light main course, this dish boasts an enticing balance of textures and bright Mediterranean-inspired flavors. Ready in under an hour, it’s an elegant option for entertaining or elevating your everyday meals.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 pieces Jumbo pasta shells
• 250 grams Fresh tuna steak
• 3 tablespoons Mayonnaise
• 1 piece Celery stalk
• 0.5 piece Red onion
• 2 teaspoons Capers
• 2 tablespoons Lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 200 grams Cherry tomatoes
• 3 tablespoons Olive oil
• 1.5 tablespoons White wine vinegar
• 1 piece Garlic clove
• 2 tablespoons Fresh parsley

Directions

Step 1

Bring a large pot of salted water to boil. Add the jumbo pasta shells and cook until al dente according to the package instructions. Drain and set aside to cool.

Step 2

Season the fresh tuna steak with a pinch of salt and black pepper. Heat a skillet over medium-high heat with 1 tablespoon of olive oil. Sear the tuna for about 2 minutes on each side, until cooked through but still moist. Let it cool and flake into small pieces.

Step 3

Finely chop the celery stalk and red onion. In a medium mixing bowl, combine the celery, red onion, flaked tuna, mayonnaise, capers, 1 tablespoon of lemon juice, Dijon mustard, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well to create the tuna salad.

Step 4

For the tomato vinaigrette, chop the cherry tomatoes into quarters and place them in a small bowl. Mince the garlic clove and add to the tomatoes. Add 2 tablespoons of olive oil, 1.5 tablespoons of white wine vinegar, and 1 tablespoon of lemon juice. Stir in the parsley and a pinch of salt and pepper. Mix everything well.

Step 5

Stuff each cooked pasta shell with 1-2 tablespoons of the tuna salad. Arrange the stuffed shells on a serving platter.

Step 6

Spoon the tomato vinaigrette over the stuffed shells, ensuring each shell gets a good amount of dressing. Garnish with additional parsley if desired.

Step 7

Serve immediately and enjoy!

Nutrition Facts

Serving size	(593.7g)

Amount per serving	% Daily Value*
Calories	1226.4

Total Fat 89.3g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 140mg	0%
Sodium 2858.5mg	0%
Total Carbohydrate 39.8g	0%
Dietary Fiber 3.6g	0%
Total Sugars 5.4g
Protein 63.2g	0%

Vitamin D 567.5IU	0%
Calcium 84.4mg	0%
Iron 4.7mg	0%
Potassium 1696.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.1%

Protein: 20.8%

Carbs: 13.1%