Tuna Salad With Shells Recipes

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
• In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.

Steps:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

Steps:

• Cook pasta according to package directions; rinse in cold water and drain.
• In a bowl, combine mayonnaise and sugar.
• Stir in the tuna, celery, onions, green pepper, carrot and parsley.
• Spoon into pasta shells; cover and refrigerate.
• Dressing: Combine sour cream, sugar, vinegar, mayonnaise, celery seed, and onion powder.
• Arrange lettuce leaves and shells on individual plates; drizzle with dressing.

Steps:

• Cook shells in boiling salted water until tender. Drain well.
• Break tuna into chunks and combine with tomato, cucumber, zucchini and capers. Add lemon juice. Stir mayonnaise until smooth and fold in. Season to taste with salt and pepper.
• Garnish with parsley and basil and chill before serving.

Steps:

• Cook the the pasta noodles, drain and set in the fridge to chill. Don't worry about them sticking together they'll separate once you start mixing (spread them out on a cook sheet for less sticking and for a quick chill put them in the freezer for about 10 minutes).
• Cut up the cheese into bite size pieces and set a side.
• Drain the tuna and set aside.
• In a large (about 4-qt) bowl divide the pasta in half and mix in 1/2 the tuna, cheese, mayo and pickle relish.
• After it's well mixed add the rest of the ingredients leaving out the paprika.
• Once everything is mixed well add the paprika (it's just for color).
• Depending on your taste you might want to add more mayo, paprika, or pickle relish.
• I usually add more mayo the next day. Chill for 10-20 minutes in the fridge and serve.