Stuffed Tuna Shells
Here is a super fast recipe for a work day late night meal. Light on the stomach but nutritious at the same time.
Ingredients:
18 uncooked jumbo pasta shells (about half of 12-ounce package)
1 cup frozen green peas
1/4 cup plain yogurt
1/4 cup mayonnaise or salad dressing
2 (6 ounce) cans tuna packed in water, drained
2 tablespoons finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon lemon pepper
Salt and pepper to taste
Dash paprika
Servings: 6
Yield: 18 shells
Preparation:
1. Cook and drain pasta shells as directed on package; pat dry.
2. Rinse frozen peas with cold water to separate; drain and pat dry.
3. Mix yogurt and mayonnaise in medium bowl. Stir in remaining ingredients except paprika. Gently fold in peas.
3. Spoon 1 heaping tablespoonful tuna mixture into each shell. Sprinkle with paprika before serving. Serve chilled or at room temperature.
4. Serve with some fresh stir-fried vegetables and a fresh fruit salad.
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