August 4, 2009

• Tasty Tuesday – Tuna-Stuffed Shells

  
  Taste of Home, can you ever go wrong w/ that magazine?  Even better is this cookbook that I got at Goodwill ages ago for $1.99!  Its amazing and if you ever see it, snatch it up, seriously. 

  I peeked through the book when I was making my August menu and wondered if they would go for it or if they would think its a dud.

  My kids have never and I repeat never rated a recipe a 9 other than my Chicken Cheese Enchiladas (which rate 9.5 w/ them).  Take note people, its a keeper. 

  As always the written recipe is in black and my tid-bits are in red.  Sadly I forgot to take a photo, so here is the only one I have.

   

  Tuna Stuffed Jumbo Shells (Rated 9)

  10 jumbo pasta shells
  1/2 c mayo (sure um… it was close, I didn’t waste a perfectly clean measuring cup for it: 1/2 – 3/4 c)
  2 T sugar
  1 can tuna, drained & flaked (my man caught our tuna… I used 4 1/2 pint jars, didn’t drain the tiny amount of liquid, and flaked)
  1 cup celery, diced (2 – 3 stalks)
  1/2 c green onion, chopped fine (only had vadalia sweets on hand)
  1/2 c green pepper, chopped fine (used a purple pepper that a friend gave me & used 1/2 of it)
  1/2 c carrot, shredded
  2 T fresh parsley, minced (italian flat leaf I have in the garden)
  
  Creamy Celery Dressing
  1/4 c sour cream (roughly the same as my mayo usage above, give or take a 1/4 – 1/2 cup LOL)
  1/4 cup sugar (prob a smidge less)
  1/4 c cider vinegar (eye-balled it, 1/4 – 1/3 c)
  2 T mayo (2 T – 1/4 c)
  1 tsp celery seed
  1 tsp onion powder

  Cook pasta according to directions, drain, and rinse w/ cold water.  In a bowl combine tuna, sugar, celery, onion, green pepper, carrot & parsley.  Spoon into shells, cover and refrigerate (spoon into shells and serve).
  For the dressing, combine sour cream, sugar, vinegar, mayo, celery seed, and onion powder. (dump ingredients into the last of the mayo jar and shake- w/ lid on of course)  Arrange lettuce, rings of sliced onion, and stuffed shells on a serving platter and drizzle w/ dressing. (I laid 4 shells on each person’s plate on top of a lettuce leaf and drizzled w/ dressing) You really don’t need this much dressing, possibly if you use the right amounts, you will have just what you need… but I have 3/4 of a pint left over.  The kids suggested it would be incredible as a sandwich as well, on toasted bread.  Yields 5 servings.

  • 8:47 pm
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