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.
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Recipe Information
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
Instructions
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.
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.
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.
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.
Stuff each cooked pasta shell with 1-2 tablespoons of the tuna salad. Arrange the stuffed shells on a serving platter.
Spoon the tomato vinaigrette over the stuffed shells, ensuring each shell gets a good amount of dressing. Garnish with additional parsley if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 2858 mg | 124% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.4 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 84 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1696 mg | 36% | |
*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.
