Fast, Hot Tuna: Tonnino "Tuna Ventresca" Stuffed Shells

Today's post was supposed to be the Seared Scallops with Orange Supremes and Jalapeno Vinaigrette recipe I teased a few days ago, but then I realized the deadline for a tuna recipe contest I had entered was just days away!

This "Tuna Ventresca" stuffed shells recipe is my entry in the Tonnino Tuna Chef Challenge. As you'll hear in the video, "Tuna Ventresca" is the crème de la crème of the canned tuna world. You can check the Tonnino website for more details on why this wild-caught, hand-picked, Yellowfin tuna belly is so yummy, but I'll just say it made for one incredible casserole!

What I was trying to do here was gourmet-up the good old tuna noodle casserole. While it may seem counterintuitive to "cook" such an expensive, premium quality tuna, I'm so glad I did.

The flavor of this particular type of tuna is outstanding, and while I do usually enjoy it cold, as-is, I have no problem using it like as well. A regular chuck burger is great, but sometimes we just have to grind up a dry-aged rib eye steak.

A few technical notes about the video… They gave us a 2-minute time limit, which is why the presentation is way too fast. I will be posting a longer, "director's cut" soon.

Also, the odd little intro and outro screens were for my peeps on YouTube, so they would know what was up. I hope you enjoy the video, and yes, this would work with any tuna, but if you can try it with the "Tuna Ventresca," I think you'll really enjoy it.

To vote, follow this link to the official recipe page, and just click on the "Like" button. Thanks!!

Ingredients:
For the sauce:
3 tablespoons butter
3 tablespoons flour
3 cups cold milk
pinch cayenne
pinch nutmeg
1 teaspoon salt, or to taste
1/4 teaspoon dried oregano
1/2 cup grated Fontina cheese

20 cooked jumbo pasta shells

For the filling:
1 tablespoon reserved olive oil from tuna jar
1/2 small onion, diced
1 clove garlic, minced
1/2 cup diced red pepper
1/2 cup green peas
*1 jar Tonnino Ventresca Tuna in Olive Oil, drained
2 teaspoon lemon zest
1 tablespoon lemon juice
1/2 cup grated Fontina cheese
1 egg, beaten
2/3 cup ricotta cheese
pinch of cayenne
2 tablespoons grated Parmesan cheese

*By the way, in the spirit of full disclosure, a while back I did receive a couple complimentary samples of Tonnino tuna to try out – just in case that kind of thing matters to anyone.