Tuna And Pea Salad Stuffed Shells Recipes

TUNA AND PEAS

Steps:

• Melt butter in a saucepan over medium heat. Saute peas, onion, and garlic in hot butter until onion is translucent, 5 to 7 minutes.
• Pour mushroom soup over the peas mixture; add enough milk to the mixture to thicken the soup to the point of there being no lumps. Flake tuna and add to the skillet; season with salt and pepper. Cook until the mixture is warm and bubbly, about 10 minutes.

TUNA-FILLED SHELLS

Steps:

• Cook pasta shells according to package directions. Meanwhile in a saucepan, combine the flour, milk, dill and salt until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour 1-1/4 cups sauce into a 2-qt. baking dish; set aside. , In a nonstick skillet, saute celery and onion in oil until tender. Add bread. Stir in the tuna, salad dressing and cheese; mix well. Drain shells; stuff with tuna mixture. Place over sauce. Drizzle with remaining sauce. Cover and bake at 350° until bubbly and heated through, 25-30 minutes.

STUFFED TUNA SHELLS

Steps:

• Cook and drain pasta shells as directed on package; pat dry.
• Rinse frozen peas with cold water to separate; drain and pat dry. Mix yogurt and mayonnaise in medium bowl. Stir in remaining ingredients except paprika. Gently fold in peas.
• Spoon 1 heaping tablespoonful tuna mixture into each shell. Sprinkle with paprika before serving. Serve chilled or at room temperature.

TUNA PASTA SALAD

Steps:

• Cook noodles according to package instructions, until al dente. Drain.
• In a large bowl add chopped onion and celery, peas, cooked pasta, and drained tuna.
• In a separate bowl, mix the mayo and Greek yogurt.
• Stir half of the sauce into the pasta mixture and toss to evenly coat. Season with salt and pepper and dried dil, to taste.
• Refrigerate pasta and remaining sauce separately, covered, for 30 min. Stir in remaining sauce and serve immediately.

TUNA FISH PEA SALAD

Steps:

• Place the tuna into a bowl with the peas, and lightly stir to break up the tuna and combine with the peas. Add the mayonnaise, garlic powder, and pepper, and stir to mix well.

TUNA & PEA SALAD IN SHELLS

Steps:

• Cook macaroni as directed on package; drain.
• Set aside in bowl of cold water.
• Combine remaining ingredients.
• Add peas; toss gently.
• Drain water off of pasta.
• Spoon about 1/4 cup tuna mixture into each macaroni shell.
• Cover; refrigerate until thoroughly chilled.

TUNA SHELL SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a salad bowl, combine the pasta, tuna, onion and carrot. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat. Cover and chill until serving.

STUFFED TUNA SALAD SHELLS

Steps:

• Cook and drain pasta shells as directed on package;pat dry.
• Rinse frozen peas with cold water to separate;drain and pat dry.
• Mix yogurt and mayonnaise in medium bowl and stir in tuna, onion, lemon juice, herbs, salt and pepper.
• Fold in peas.
• Spoon one heaping tablespoonful of mixture into each shell.
• Sprinkle with paprika before serving.

TUNA AND PEA SALAD STUFFED SHELLS

Steps:

• 1. Wash lettuce leaves and soak in bowl of cold water.
• 2. Cook peas as directed on package, drain and cool.
• 3. Cook macaroni shells as directed on package, drain and set aside in bowl of cold water
• 4. In large bowl combine remaining ingredients, except peas.
• 5. Add peas, toss gently
• 6. Drain water from cooked macaroni and pat dry with paper towels.
• 7. Spoon 1/4 cup of tuna mixture in each shell. Place in shallow dish, cover and refrigerate until thoroughly chilled.
• 8. Paper towel dry lettuce leafs.
• 9. To serve, place lettuce leaf on individual serving plate and top with stuffed shell.
• 10. NOTE: The tuna salad by itself is really good for sandwiches.