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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Pasta Shells with Tuna

Gregory Clapp

This recipe is great for a picnic or an appetizer.  Because the pasta shells are rolled in ground almonds after stuffing, they are easily eaten out of hand.

  • 20 jumbo pasta shells, cooked according to package directions, and rinsed in cold water
  • 36 oz cans of tuna (I like Albacore).  If the tuna is packed in olive oil, drain, but reserve 2 tablespoons of oil.  If the tuna is water packed, drain and add 2 tablespoons of olive oil
  • ¾ cups celery finely chopped
  • 2 tablespoons capers, drained and minced
  • 1/3 cup red onion minced
  • ½ cup roasted red peppers diced
  • 1 cup mayonnaise
  • 1 tablespoon white balsamic vinegar
  • salt and pepper to taste
  • ground almonds for coating
  • leaf lettuce (to line the serving plate)

In a large bowl, mix everything together except the pasta and ground almonds.  Stuff each pasta shell with 2 tablespoons of tuna mixture.  Roll the finished shell in ground almonds and place on a lettuce leaf lined serving plate.  Continue stuffing shells.

Serve cold orat room temperature.  Makes 20.