Baked Tuna Pasta Shells
My Baked Tuna Pasta Shells are the ultimate comfort food. The large pasta shells are filled with a delicious combination of ricotta cheese and canned tuna, with onion, lemon zest and parsley to heighten the flavour. They are topped with a tasty, creamy tomato sauce and then baked to perfection, the edges of the pasta become crispy and brown while the filling remains rich and creamy. Few things in the culinary world are more satisfying than having a dish of baked pasta bubbling away in the oven.
Full recipe is available on our website:
Follow us on social media:
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.
???? ⬇️ ???? ⬇️ ???? ⬇️ ???? ⬇️
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!
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Thanks so much for watching! Pretty please, hit that LIKE button and SUBSCRIBE so you can stay up to date with all of my new recipe releases. Stay tuned, there's more yumminess to come!
???? SUBSCRIBE ????:
???? Like what you see? There's SO MUCH more! ????
⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️
If comfort food soothes your soul and entertaining is your happy place, this is your channel!
The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
You can find all TAK recipes here!
Tuna Poke Tostada Recipe with Chili Garlic Mayonnaise
If you are looking to impress some guests this spring and summer then be sure to give this easy to make and delicious Tuna Pokee.
I thought it would be super cool to pop them on a homemade tostada and then serve it up with a really tasty chili garlic mayonnaise, and then top off with cucumbers, pineapple, avocados, sliced radishes and micro greens! This thing is GOOOOOOOOD!
SUBSCRIBE for more great recipes:
MORE GREAT SEAFOOD RECIPES:
Shrimp and Grits:
Potato Crusted Salmon:
Halibut Fish Tacos:
Clam Chowder:
Lobster Tortellini:
Jambalaya Recipe:
Tuna Poke Tostada Recipe with Chili Garlic Mayonnaise
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 8
Author Chef Billy Parisi
Ingredients
For the Tuna:
1 ½ pounds of sashimi grade tuna
3 tablespoons of soy sauce
1 tablespoon of rice wine vinegar
1 tablespoon of sesame oil
1 teaspoon of finely grated fresh ginger
1/3 cup of thinly sliced green onions
For the Mayonnaise:
1 cup of mayonnaise
¼ cup of chili-garlic paste
For the Vegetables:
1 seeded and medium diced cucumber
1 cup of medium diced pineapple
3 thinly sliced radishes
1 peeled seeded and medium diced avocado
micro greens for garnish
8 fried corn tortilla shells
Instructions
1. Tuna: Add all of the ingredients to a bowl and mix until combine and refrigerate until ready to use. Eat within 12 hours of making this.
2. Mayonnaise: Whisk together both ingredients in a bowl until combined and chill until ready to use.
3. To Plate: Place the tuna on a fried corn tortilla shell and top off with diced cucumber, pineapple, avocado, sliced radish, chili-garlic mayonnaise, and micro greens.
4. Serve!
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.
Seared Ahi Tuna & Sautéed Chilean Sea Bass | Chef Brian Krans
Welcome to The Chef's Kitchen Healthy Fine Dining Series. We are in the kitchen with Chef Brian Krans of Henry's Salt of the Sea where we will be making Seared Ahi Tuna & Sautéed Chilean Sea Bass. Also in the kitchen is Dr. Leonardo Claros, of St. Luke’s University Health Network.
If you want to see how a real chef works the line this chef knocks out 3 dishes in amazing rapidity.
For Recipes from the NATION’S TOP CHEFS visit:
Like Us on Facebook:
Follow Us on Instagram:
Chef Brian Krans
SUBSCRIBE and hit that NOTIFICATION BELL for more easy and delicious recipes:
#thechefskitchen #nationstopchefs #cookingTV
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.