Shells Stuffed With Fresh Tuna Salad and a Tomato Vinaigrette

SarasotaCook's Note:

This is quick, easy, and makes a great light dinner. I love salads, and love to try to come up with something new that is still hearty, satisfying but easy. Serve this with a hearty white bean soup, or a fresh garden potato soup, also fresh grilled asparagus, zucchini or marinated mushrooms make a great side dish. I like to plate these over a small bed of lettuce and let the fresh tomato vinaigrette be the dressing for that as well. One last note ... you can use canned or packaged tuna (I prefer the packaged vs. the canned), but I use fresh tuna for this if you can get it. It literally takes 5 minutes or less to saute, let it cool as you cut up and prepare everything else. Stuff the shells, drizzle with then vinaigrette over fresh greens makes a great salad option to that every night tossed salad. I don't like this icy cold, but prefer it more room temp -I find the room temp really accents the flavors, but you can always served them chilled.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4

Yield: 8.0 Individ ...

Tuna

• 2 lbs tuna steaks
• 1 teaspoon fresh ground pepper
• 1 teaspoon kosher salt
• 2 tablespoons olive oil

Salad

• 8 -12 jumbo pasta shells , cook according to package directions (but don't overcook, you don't want them to break apart)
• ½ cup mayonnaise (you can use a little more if you want, but I prefer a light dressing)
• 2 celery ribs , cut lengthwise and then chopped fine
• 1 small red onion , chopped fine
• 2 tablespoons roasted red peppers (jar is fine, I always keep some on hand)
• 2 scallions , fine diced (white and green parts)
• 1⁄3; cup kalamata olive , chopped (you can substitute black olives)
• 2 anchovy fillets , fine minced (don't shy away, you will never notice them but WOW, what a great flavor)
• 2 tablespoons capers , drained and chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh parsley , fine diced
• pepper

Tomato Vinaigrette

• 10 plum tomatoes , chopped and then lightly pureed in the food processor
• ¼ cup fresh basil , chopped fine
• 1 large shallot , chopped
• 1⁄3; cup olive oil
• 3 tablespoons red wine vinaigrette
• salt
• pepper

Lettuce Bed

• 4 cups salad greens , for serving (use your favorite, I love some torn Bibb or Boston lettuce for a creamy texture)
• 1 lemon , cut in 4 wedges (1 per plate as a garnish and squeezed on the salad)

Directions:

1. Vinaigrette -- First - The food processor or even a blender works great for this. Add the tomatoes, shallots and vinegar in the food processor or blender and pulse a few times until pureed. Add in the oil, salt, pepper and basil and pulse a few more times until well combined. Check for seasoning (salt and pepper) and add accordingly.
2. Tuna -- First let the tuna come to room temp or at least set on the counter 15 or so minutes to take the chill off. Then salt and pepper well on each side. In a medium pan on medium high heat, add the olive oil and then the tuna. NOTE: Cooking times will vary dependent on the thickness of the tuna. My tuna was approximately 3/4" thick. Cook for 3-4 minutes on the first side until it has a nice golden crust, then flip and continue to cook the second side another 3 minutes until you get a nice crust again. Your tuna will be medium rare. Now if you like your tuna medium well, just cook and extra minute or two per side. I like my tuna medium rare, but feel free to cook it to the consistency you like. Once done, just remove to a plate and let cool as your prepare everything else.
3. Shells -- I actually start the water boiling before I cook the tuna so both the shells and tuna get down around the same time. Bring a large pot of salted water up to a boil and then cook your shells according to package directions. They are not cooking any further, so make sure they are done, but you don't want them falling apart. I remove them to a cookie sheet or a sheet of foil or parchment to let cool. They don't take long - just long enough for you to finish the salad.
4. Filling -- First thing is the tuna. Chop or flake the tuna (depending if you are using canned or fresh grilled), not too big but not minced, you want to be able to see the tuna. Set the tuna to the side, you want to add this last so you do not break it up too much. In a medium size bowl, add the mayo, celery, red onion, anchovies, scallions, capers, olives, roasted red peppers, lemon juice, parsley, pepper, NO salt (the capers and olives are salty enough), and toss lightly. Now add in the tuna and fold lightly. Check for any pepper if needed.
5. Stuff -- The shells should be cool enough to handle, so just stuff. I fill them all the way - that's it!
6. Serve -- I love to plate on a bed of spring greens, bibb or boston lettuce - your choice, the lemon wedge squeezed over the top, then a couple of shells and the tomato vinaigrette. A nice fresh vegetable on the side, crusty bread or a cup of soup for a great light dinner. You can easily serve this for a dinner party, card or game night and perfect for summer meals. ENJOY!

Reviews

[Meredith C-ville]

This is a very upscale way to have tuna. I had to stick with canned, but when the opportunity arises, I will definitely use 'real' tuna -- seared tuna is something I almost always order when I encounter it in a good restaurant, and it's hard to believe that comes from basically the same animal! I made the tuna salad part and the tomato vinaigrette part a day ahead. I used all scallions and omitted the red onion in the tuna and I made up a balsamic vinaigrette because that's what I had around. Oh! And I did use the anchovy -- I used an anchovy paste so that I would have a more storage stable product, and next time I will probably use a bit more. I don't think I could taste anything specifically, but with all the other ingredients, this was a very elevated way to have tuna. I am not rating with stars because I ended up substantially changing the presentation. I made a thin pizza crust which I prebaked with olive oil and salt and onion powder. Then I added fresh spinach leaves, the tuna, and some grated parm and let that bake for a little while. Then I distributed the tomato vinaigrette over that and turned on the broiler for 2 minutes. A high-end tuna melt? I was told it was very good, and that's all that counts. I will definitely make this again, and am really looking forward to it with 'real' tuna and plated as written. Thanks!