Tuna Salad Jumbo Shells
Transform your classic tuna salad into an irresistible dish with these Tuna Salad Jumbo Shells! Perfectly al dente jumbo pasta shells are generously stuffed with a creamy, protein-packed tuna salad featuring a flavorful blend of Greek yogurt, mayonnaise, crunchy celery, tangy dill pickles, and fresh parsley. Enhanced with a hint of Dijon mustard and brightened by fresh lemon juice, these shells deliver a satisfying mix of textures and tastes. Ready in just 30 minutes, they make a show-stopping appetizer, light meal, or party platter, especially when garnished with vibrant cherry tomato halves and parsley sprigs. Easy to prepare ahead and serve chilled, this recipe is as convenient as it is delicious—ideal for busy weeknights or summer gatherings. Make your table shine with these Tuna Salad Jumbo Shells!
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Recipe Information
Ingredients
- 12 pieces Jumbo pasta shells
- 2 cans (5 oz each) Canned tuna (packed in water)
- 0.33 cup Mayonnaise
- 0.33 cup Greek yogurt (plain)
- 2 stalks Celery stalks (finely diced)
- 0.25 cup Red onion (finely diced)
- 0.25 cup Dill pickle (finely chopped)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 6 pieces Cherry tomatoes (halved, optional for garnish)
- 1 sprig Fresh parsley leaves (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, according to package instructions (approximately 8–10 minutes). Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
While the shells are cooling, drain the canned tuna and place it into a medium-sized mixing bowl. Use a fork to flake the tuna into smaller pieces.
Add the mayonnaise, Greek yogurt, finely diced celery, red onion, dill pickle, chopped parsley, lemon juice, Dijon mustard, salt, and ground black pepper to the bowl with the tuna. Mix until all ingredients are well combined and the mixture is creamy.
Once the pasta shells have cooled, gently stuff each shell with a spoonful of the tuna salad mixture. Be careful not to overfill, as the shells may tear.
Arrange the stuffed shells on a serving plate. If desired, garnish with cherry tomato halves and fresh parsley leaves for added color and flavor.
Chill the shells in the refrigerator for 15 minutes before serving for best results, or serve immediately if preferred.
Enjoy these Tuna Salad Jumbo Shells as a refreshing appetizer, side dish, or light meal!
Nutrition Facts
Calories |
1171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 3378 mg | 147% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 14.8 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 268 mg | 21% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1857 mg | 40% | |
*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.
