How To make Chile Tuna Sea Shells

Best TUNA PASTA SALAD Ever ➡️ With NEXT-LEVEL 2-Minute DILL DRESSING!!!

Today we're taking Tuna Pasta Salad to the next level with a couple of simple additions and verrrrrry little time.

This summery quick-fix lunch staple is perfect for making ahead at the start of the week and munching on all week long.

The recipe starts with a simple dressing amped up with dill and dijon mustard. Then, all you have to do is cook some pasta shells, combine them with your favorite pasta salad add-ins and tuna, and mix it all up!

Our favorite add-ins are pretty classic; you've got your peas, red onion, and celery, of course. But, have you ever thought to brighten up this classic summer potluck dish with some chopped pickles? Dill and tuna go so well together. You'll be amazed at what a little zing can do to your traditional Tuna Pasta Salad Recipe.

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You can print out the recipe here:


Here's what you'll need:
1 cup mayonnaise
1/3 cup + 1 tablespoon sour cream
1/4 cup dijon mustard
2 teaspoon granulated sugar
1 teaspoon dried dill (or 1 tablespoon fresh dill)
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
2 (12 ounce) cans solid white Albacore tuna (not chunk light), drained well
6 cups cooked medium-sized pasta shells
1 cup frozen peas (thawed)
2 stalks celery, minced
1 small red onion, minced (about a 1/2 cup)
1/4 cup dill pickles, minced (preferably Kosher)

Instructions
In a large bowl, combine the mayonnaise, sour cream, dijon, sugar, dill, salt, and pepper and whisk to combine.

Add the tuna to the bowl and mash with a fork to break up. Add the pasta, peas, celery, onion, and pickles and stir until everything is evenly coated in the sauce.

Cover tightly with plastic wrap and refrigerate until chilled through, at least 2 hours or overnight. Serve and enjoy!

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Catching razor clams with salt is the simplest method.

The use of salt can quickly allow the razor clams to come out of the cave.

Tuna Salad and Sea Shells

It’s Seafood Month in Massachusetts! Get your dose of seafood this week and try this yummy tuna salad with shells from Ms. Anna in Chicopee!

Recipe:

- 2 6oz cans of tuna, in water
- 1 package of pasta (shells or penne are best)
- 1 bell pepper
- 3 stalks of celery
- 1/2 onion
- 3 or 4 Tbsp. Mayonnaise
- 1 tsp garlic powder
- lemon for lemon juice
- salt and pepper, to taste

How to:

Boil hot water for the pasta in a pot on high heat. Once boiling, place pasta in pot and cook uncovered. Check the box instructions for cook time. Add a pinch of salt and a tsp. of olive oil to keep the pasta from sticking together. While pasta is cooking, wash your hands for 20 seconds and then wash your veggies in cold water. Chop up your veggies and add to a large bowl. Open your cans or pouches of tuna and add to the bowl. Mix it all together and then add the mayo. Add salt, pepper, garlic powder, and a couple squeezes of lemon. Mix it all together before trying with a spoon. Add more spices, tuna, or mayo to your preferred liking.

Continue to stir the pasta throughout. When the timer goes off, cautiously drain your pasta in a colander. Rinse with cool water and let sit for a few minutes to dry. Then, add your pasta into the tuna salad and mix together. If you like the taste, cover the bowl and place it into the fridge for about 30 minutes to cool. Viola! You’re done! Enjoy your tuna pasta salad.

Variations:

1) If you like tuna salad in sandwiches instead of adding pasta, feel free to add a bit more mayo to make everything stick well together in your sandwich. I like to add lettuce into my tuna salad sandwiches.

2) If you like tuna melts, add a slice of cheese to the sandwich with the tuna salad, and warm up in a panini maker, toaster over (NOT a toaster) or a warm oven for a few minutes.

Grilled Sea Bass with Asian Chili Lime Dressing

Learn how to make Grilled Sea Bass with Asian Chili Lime Dressing! Go to for the ingredient amounts, extra information, and many more video recipes! I hope you enjoy this easy Grilled Sea Bass Recipe!