This tuna recipe pairs nicely with artichokes with crispy kettle chips giving it both flavor and crunch.
Boil water for pasta shells. Season the water with salt. Cook pasta until al dente (not fully tender). Set aside.
Season tuna with spices: salt, seasoned salt, pepper, paprika, onion powder, thyme, and dill.
Add oil to a pan, and saute celery, onions, and pepper until just tender.
Add the tuna to the veggies and cook on medium heat for five minutes to warm through.
Add the liquid smoke, lemon juice, chopped artichokes and chipotle pepper. Cook for an additional five minutes, allowing the flavors to combine.
Remove from heat and place in a lightly sprayed casserole dish. Stir in the sour cream, one cup of the cheese mix, and cooked pasta shells.
Sprinkle with crushed kettle chips and the remaining cheese.
Bake in the oven at 375 degrees for 20 minutes.
As always, I try to use and do recommend using all "organic" ingredients whenever possible.