Shells Stuffed With Fresh Tuna Salad and a Tomato Vinaigrette

Vinaigrette -- First - The food processor or even a blender works great for this. Add the tomatoes, shallots and vinegar in the food processor or blender and pulse a few times until pureed. Add in the oil, salt, pepper and basil and pulse a few more times until well combined. Check for seasoning (salt and pepper) and add accordingly.

Tuna -- First let the tuna come to room temp or at least set on the counter 15 or so minutes to take the chill off. Then salt and pepper well on each side. In a medium pan on medium high heat, add the olive oil and then the tuna. NOTE: Cooking times will vary dependent on the thickness of the tuna. My tuna was approximately 3/4" thick. Cook for 3-4 minutes on the first side until it has a nice golden crust, then flip and continue to cook the second side another 3 minutes until you get a nice crust again. Your tuna will be medium rare. Now if you like your tuna medium well, just cook and extra minute or two per side. I like my tuna medium rare, but feel free to cook it to the consistency you like. Once done, just remove to a plate and let cool as your prepare everything else.

Shells -- I actually start the water boiling before I cook the tuna so both the shells and tuna get down around the same time. Bring a large pot of salted water up to a boil and then cook your shells according to package directions. They are not cooking any further, so make sure they are done, but you don't want them falling apart. I remove them to a cookie sheet or a sheet of foil or parchment to let cool. They don't take long - just long enough for you to finish the salad.

Filling -- First thing is the tuna. Chop or flake the tuna (depending if you are using canned or fresh grilled), not too big but not minced, you want to be able to see the tuna. Set the tuna to the side, you want to add this last so you do not break it up too much. In a medium size bowl, add the mayo, celery, red onion, anchovies, scallions, capers, olives, roasted red peppers, lemon juice, parsley, pepper, NO salt (the capers and olives are salty enough), and toss lightly. Now add in the tuna and fold lightly. Check for any pepper if needed.

Stuff -- The shells should be cool enough to handle, so just stuff. I fill them all the way - that's it!

Serve -- I love to plate on a bed of spring greens, bibb or boston lettuce - your choice, the lemon wedge squeezed over the top, then a couple of shells and the tomato vinaigrette. A nice fresh vegetable on the side, crusty bread or a cup of soup for a great light dinner. You can easily serve this for a dinner party, card or game night and perfect for summer meals. ENJOY!