Basil Tuna-Stuffed Pasta Shells with Tomato-Basil Salsa

This one is from our favorite, Betty Crocker.

Ingredients:

8 Jumbo Pasta Shells
1 can Albacore Tuna or White Meat Chicken
1 Carrot
1 small Red or Sweet Onion
2 Roma Tomatoes
Mayonnaise to Moisten
Bunch of Basil
Salt
Pepper
1/4 cup Red Wine Vinegar
½ cup Olive Oil

Boil the Jumbo Shells in salted water for 10-12 minutes. They take longer to cook than you’d think.

While they are cooking, dice the tomatoes, chop the onion, and chop the basil. Shred the carrot. Open the can of tuna or chicken, drain the water, and feed the water to the cats!

Mix the drained tuna with the carrot and half of the onion. Add about a tablespoon of chopped basil and mayo to moisten. Add pepper to taste.

Mix the tomatoes with the rest of the onion and the rest of the basil. Add vinegar and oil to taste, so all ingredients are moistened, and you like the flavor of the oil and vinegar. If you have soy lechithin, adding a teaspoon of this will keep the oil and vinegar mixed for a while. Salt and pepper to taste.

Once the shells are finished cooking, and are al dente, rinse in cold water until cooled, and drain.

Stuff each shell with the tuna mixture, and drizzle with the tomato-basil salsa. Serve in a shallow bowl so the shells and salsa don’t slide and drain every which way.