This recipe is so easy, it is like not cooking at all. And so versatile – I have served it as an appetizer or luncheon or light dinner with a caprese salad. It uses mostly pantry staples and tuna is the star of the show. I only use yellowfin tuna packed in olive oil; I find albacore a bit too fishy for me. Here is how it comes together.
Prepare 7 jumbo pasta shells according to package directions. Drain, rinse with cold water and set aside. Next prepare the tuna salad. Here is how I prepare mine. Drain a 5 ounce can of yellowfin tuna in olive oil and add to a dish. Next add 1 teaspoon of Dijon mustard, 2 diced gherkins, 1 boiled egg, a sprinkling of salt and pepper, and enough mayonnaise to moisten the mixture. Stir together and taste for adjustments. Fill each shell with a spoonful of tuna salad and arrange on a platter. Sprinkle with chopped parsley, dill, or basil.
And that is it! So easy. So delicious. I hope you will try it. Enjoy!
Sounds like a Great and quick appetizer or a dinner! Thank you for sharing I will try! I appreciate so much your sharing dear Raymond