1 lg. box of Jumbo Pasta Shells for Stuffing;
4 cans of tuna(in water),well drained;
1/3-2/3 cup of your favorite Mayonaise(I prefer Hellman's);
1/4 cup chopped onions (optional);
1/2 tsp. Dillweed
1/4 tsp.chopped garlic(jar type's moister);
1/8 tsp. blk.pepper
Cook shells according to box for al dente,drain open side down on paper towel.
While shells cool;
Mix rest of ingredients together in medium bowl using slightly more Mayo to keep tuna salad from becoming too dry.
When shells are cool,stuff with tuna salad.
Place opened side up in plastic container w/lid (single layer).
Cover and store in fridge until ready to eat or pack up for pinic.
Pairs Well With
1) Chopped dill pickles may also be added to tuna salad.
2) You can use low/fat free Mayo for fewer calories.
3) Also you can stuff with egg or ham or chicken salads. Great finger food and so simple to make.