Tuna Shells with Tomato-Caper Relish
10 pasta shells
1 lemon (1 tsp zest, 1 Tbsp juice)
2 cans white albacore tuna in water, drained
1/2 c mayo
2 Tbsp chopped fresh parsley
1/4 small onion, finely chopped (or substitute onion powder or Tastefully Simple Onion Onion, about 2 tsp)
3 Tbsp caper, drained
1 tsp ground black pepper
2 medium vine-ripened tomatoes
1. Cook pasta shells according to package. Set aside to cool.
2. Combine 1 tsp lemon zest, tuna, mayo, 1 Tbsp. parsley, onion, 1 Tbsp capers, 1/2 tsp pepper. Spoon tuna filling into cooled pasta shells (about 1 heaping Tbsp per shell).
3. For the relish, core and seed the tomatoes, then finely dice. Combine tomatoes, 1 Tbsp lemon juice, 1 Tbsp parsley, 2 Tbsp capers, and 1/2 tsp black pepper. Garnish eat tuna-stuffed shell with about 1 Tbsp of relish. Serve cold.
Alissa's notes: Be sure to drain the tuna very well, so the filling is not watery. Also, cook a few extra pasta shells since a few usually tear during boiling. The capers add saltiness to this dish, so if you choose to omit them, you may want to add extra salt. Here is the website for Viva Good Life Bistro: www.vivagoodlife.com