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Title: Tuna And Rice Salad
Categories: Salads, Seafood
Yield: 1 Salad

5 c Cooked rice; up to 6 c
12 oz Tuna (2 cans);
- water packed, drained
1 sm Can medium peas -OR-
8 oz Frozen peas
1 md Onion; chopped
2 Celery ribs; chopped
2 lg Kosher dill pickles; chopped
2 oz Jar pimentos; chopped -OR-
1/3 c Stuffed green olives; sliced
1 tb Dried thyme
1 ts Mrs. Dash seasoning
1 ts Garlic powder
1 1/2 c Mayonnaise

Combine all ingredients in a large salad bowl. Toss lightly with a
kitchen fork until all ingredients are coated with mayonnaise. Serve
on lettuce leaves and garnish with a dash of paprika or parsley. Can
be served while the rice is still warm or chilled and served cold.

Served with crackers it makes a complete meal. Other meat or
vegetables can be substituted for the tuna and peas, but I like this
combination the best. You can also add chopped green pepper,
artichoke hearts, etc.

Recipe by Michael Hackmann

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