Tuna Salad Potpourri

Description

Makes 8 servings.

Ingredients

• 3 cups cooked rice
• 2 x 6½-ounce cans tuna in water, drained and flaked
• 1 cup sour cream
• 2 teaspoons seasoned pepper
• 2 teaspoons dill weed
• 1 teaspoon seasoned salt
• 1½ cups sliced celery
• 1 cup sliced green onions
• 1 cup cooked green peas
• 1 x 4-ounce can sliced mushrooms, drained
• 1 x 4-ounce jar sliced pimentos, drained
• ⅓ cup sliced ripe olives
• lettuce leaves
• quartered hard-cooked eggs for garnish (optional)
• quartered tomatoes for garnish (optional)

Procedures

1. Combine rice, tuna, sour cream, pepper, dill weed and salt in large bowl; toss lightly.
2. Cover and marinate 1 to 2 hours in refrigerator.
3. Mix with celery, onions, peas, mushrooms, pimientos and ; chill.
4. Serve on lettuce leaves; garnish with eggs and tomatoes, if desired.