Tuna Avocado Pasta Shells

As seen in: Evening Meals That Deliver Results

Enjoy a vibrant fusion of flavors with these jumbo pasta shells filled with a lightly spicy tuna and avocado salad. The mixture combines olive oil-packed tuna, tender shallot, chopped pepperoncini, creamy mayonnaise, a drizzle of lemon juice, and diced ripe avocado, all blended for a refreshing bite. Each shell is generously spooned with the salad, then finished with Parmesan, dried chives, and hot sauce as desired. Serve with sliced tomatoes or a fresh salad for a satisfying lunch or supper option that’s both light and filling.

Sarah Crisp
Contributed By Sarah Crisp
Last modified on Wed, 04 Jun 2025 22:13:09 GMT
A plate of tuna stuffed shells. Save This
A plate of tuna stuffed shells. | cookrisp.com

Tuna Stuffed Shells are my go to for a quick yet satisfying lunch or light dinner Each shell is filled with a creamy slightly spicy tuna and avocado mixture that is every bit as comforting as it is fresh This is the kind of meal that comes together fast but feels a little fancy and always tastes best outside with a sliced tomato salad

I first made this with my grandmother’s favorite tuna and it quickly became a warm weather staple for us Once you stuff those shells you will see why

Ingredients

  • Jumbo pasta shells: The perfect vessel for holding the tuna salad Choose the large ones with no cracks so they hold their shape
  • Olive oil packed tuna: Brings a richer flavor than standard water packed Opt for a high quality brand like Tonnino for the best taste and texture
  • Sweet onion or large shallot: Offers a mild sweetness and nice crunch Go for a fresh firm onion or a shallot without sprouting
  • Pepperoncini peppers: These add just the right balance of tang and gentle heat Look for crisp peppers in the jar not mushy ones
  • Mayonnaise: Just enough for creaminess A good full fat mayo makes all the difference
  • Fresh lemon juice: Perks everything up and prevents the avocado from browning Juice it yourself for brightest flavor
  • Salt black pepper and cayenne pepper: Key for seasoning Start light and adjust
  • Avocado: Gives the stuffing its richness and silkiness Pick a ripe but not mushy fruit for easy dicing
  • Dried chives shredded parmesan extra black pepper and hot sauce for finishing: Pick a real wedge of Parmesan if you can for the best flavor

Step-by-Step Instructions

Cook the Pasta Shells:
Bring a large pot of salted water to a rolling boil Add the jumbo pasta shells and cook according to package directions until just al dente This usually takes around 12 minutes Make sure to stir once or twice so they do not stick
Drain and Cool the Shells:
As soon as the shells are cooked carefully drain them in a colander Rinse the shells well with cold water to stop the cooking process and cool them down for stuffing Drain again and set the shells apart on a parchment lined plate or baking sheet Lightly pat dry with a paper towel so excess water does not make the filling soggy
Prepare the Tuna Salad Filling:
In a medium bowl combine the well drained tuna chopped onion or shallot and chopped pepperoncini Mix gently to break up the tuna without making it mushy Add mayonnaise and lemon juice stirring until the mixture is creamy Taste and season with salt black pepper and cayenne adding more lemon if you like it tangy
Fold in the Avocado:
Dice the avocado just before mixing to prevent browning Gently fold it into the tuna salad with a spatula being careful to keep some chunks for texture
Fill the Shells:
Spoon a generous amount of tuna filling into each cooked pasta shell Press gently so it stays inside and mounds slightly
Garnish and Serve:
Arrange stuffed shells on a plate Sprinkle with shredded Parmesan dried chives extra black pepper and a dash of hot sauce if desired Serve right away with sliced tomatoes and a green salad for the full experience
A plate of tuna stuffed shells. Save This
A plate of tuna stuffed shells. | cookrisp.com

My favorite part is folding just ripe avocado into the warm tuna salad After trying it with my family on a sunny day at the park this simple lunch instantly became one of our most requested recipes

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to two days The avocado keeps its color better when combined with lemon juice If making ahead for a picnic assemble the shells just before heading out and keep chilled until serving

Ingredient Substitutions

If you are out of pepperoncini try chopped pickles or even jarred mild jalapeños Greek yogurt works instead of mayo for a tangy lighter option For a dairy free version skip the Parmesan or swap in a vegan cheesy sprinkle

Serving Suggestions

Serve Tuna Stuffed Shells chilled with a side of fresh sliced tomatoes a crisp green salad or fruit wedges For extra crunch add a few capers or toasted pine nuts on top Or try it as a starter for a bigger dinner with salmon or grilled chicken after

Cultural and Historical Context

While stuffed shells often bring to mind Italian American classics this fresh take borrows from comforting salads and pasta favorites Tuna stuffed pasta is especially popular in some parts of the Mediterranean and this version really reflects that sunny bright flavor combination

Common Queries

→ Can I substitute the avocado with another ingredient?

Yes, you can use diced cucumber or celery for added crunch, but avocado gives a creamy texture that balances the flavors.

→ Which type of tuna works best for this dish?

Olive oil-packed tuna is preferred for its rich flavor and moist texture, enhancing the overall mouthfeel of the filling.

→ How do I prevent the shells from sticking together?

After cooking, rinse the pasta in cold water and gently pat dry. Arrange on a parchment-lined plate to keep them separate.

→ Can this be made ahead for meal prep?

Yes, prepare the tuna salad and cooked shells separately. Assemble shortly before serving to keep the shells fresh.

→ What side dishes pair well with this?

Serve with sliced tomatoes, a crisp green salad, or fresh fruit for a balanced and refreshing meal.

Tuna Avocado Pasta Shells

Chilled pasta shells loaded with creamy avocado tuna salad, balanced by a hint of spice—quick, fresh, and satisfying.

Preparation Time
15 Minutes Required
Cooking Duration
15 Minutes Required
Overall Time
30 Minutes Required
Contributed By: Sarah Crisp

Recipe Type: Dinner Victories

Skill Level: Beginner-Friendly

Cuisine Type: American

Serving Size: 4 Number of Servings

Dietary Preferences: ~

What You’ll Need

01 8 jumbo pasta shells
02 2 jars olive oil packed tuna, drained
03 1/2 small sweet onion, chopped fine (or 1 large shallot)
04 2-3 pepperoncini peppers, chopped fine
05 2 tablespoons mayonnaise, or to taste
06 1-2 tablespoons fresh lemon juice, or to taste
07 Salt, fresh ground black pepper, and cayenne pepper, to taste
08 1 avocado, diced
09 Dried chives, shredded Parmesan cheese, additional black pepper, and hot sauce, for serving

Steps to Follow

Step 01

Boil salted water and cook jumbo pasta shells according to package instructions. Drain, rinse with cold water to cool, and drain again. Arrange on a parchment-lined plate or sheet and pat dry with a paper towel.

Step 02

In a medium bowl, combine drained tuna, sweet onion or shallot, pepperoncini peppers, mayonnaise, and lemon juice. Season with salt, black pepper, and cayenne pepper to taste. Gently fold in diced avocado.

Step 03

Fill each pasta shell with the tuna mixture. Garnish with shredded Parmesan, dried chives, additional black pepper, and hot sauce, if desired. Serve with sliced tomatoes and enjoy.

Tools to Have

  • Large pot for boiling pasta
  • Mixing bowl
  • Parchment paper
  • Paper towels
  • Serving plate

Allergen Information

Double-check ingredients for allergens, and seek medical guidance if necessary.
  • Contains fish (tuna)
  • Contains dairy (Parmesan cheese)
  • Contains eggs (mayonnaise)

Nutrition Info (Per Serving)

These figures are estimates and shouldn’t replace professional health advice.
  • Calories Per Serving: ~
  • Fat Content: ~
  • Carbohydrates: ~
  • Protein Amount: ~