Chile Tuna Sea Shells
Submitted by betzmo
A cold tuna pasta salad with green chiles, horseradish mayo, green olives, and avocado tossed in shell pasta. Let it sit 2 hours for the flavors to meld.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
140 minTuna salad meets Southwestern flair in this cold pasta dish that’s built for summer eating.
Shell pasta cradles a spicy mix of flaked white tuna, chopped green chiles, green olives, and scallions dressed in mayo spiked with horseradish and chili sauce.
The two-hour rest in the fridge is what makes this recipe work: the flavors soak into the pasta and everything comes together.
Garnish with chunky avocado and fresh cilantro right before serving for color and creaminess.
Pro Tips
- Cook the pasta until just barely al dente. It softens further as it sits in the dressing, and mushy shells ruin the texture.
- The horseradish is subtle but important. It adds a sinus-clearing sharpness that cuts through the richness of the mayo and avocado.
- Add the avocado at the very end, never during the resting period. It browns and turns to mush if dressed too early.
Ingredients
Directions
Cook the macaroni in 4 quarts of salted water until just done but still firm.
Drain and rinse in cold water.
Combine all the ingredients, except the avocado and cilantro, and allow to sit for 2 hours to blend the flavors.
Garnish with the avocado and cilantro and serve.
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