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Tuna Salad Stuffed Shells

Canned Tuna Recipes

Bumble Bee Recipes - Tuna Salad Stuffed Shells

Tuna Salad Stuffed Shells

These tuna salad stuffed shells make a delicious (and veggie packed) after-school snack and because they can be eaten without utensils they are perfect to pack up for a picnic!

Servings: Makes 12-15 stuffed shells


2 5 oz cans of Solid White Albacore, drained
12-15 shell noodles, cooked
2 carrots, grated
2 celery stalks, diced
1 cup grape tomatoes, cut in half
2 whole green onions, sliced
1 head bib lettuce
5.3 oz container plain Greek yogurt
2 cloves garlic
1 1/2 tablespoons red wine vinegar
1 cup parsley
salt and pepper


Cook and drain the shell noodles. Make sure you salt the water when you cook them as we won’t be “seasoning” the shells themselves, only the tuna salad inside them. While the noodles are cooking, combine the grated carrots, diced celery, cut grape tomatoes, sliced green onions in a bowl. Add the drained cans of Solid White Albacore along with a pinch of salt and pepper and stir until combined.

Next, we are going to make the dressing for our salad. In a blender, add the yogurt, garlic, red wine vinegar, parsley, a teaspoon of salt and a pinch of pepper and pulse until smooth.
If you need a little more liquid add extra virgin olive oil as needed, but you shouldn’t need much! Add all but about a half a cup of the sauce to the salad and stir until everything is coated.

Spoon the dressed tuna salad into the cooked (and cooled) shells. Serve the stuffed shells on a bib lettuce leaf and drizzle with the reserved dressing.