Title: Chile Tuna Sea Shells
Categories: Italian, Pasta, Seafood, Mexican
Yield: 4 Servings

6 Green chiles, skinned,
Seeds removed, chopped
2 tb Prepared chile sauce
1 cn White tuna, drained and
Flaked
1/4 c Mayonnaise
2 ts Prepared horseradish sauce
4 Green onions, chopped
1/4 c Green olives, sliced
1/2 lb Sea shell macaroni
1 Avocado, peeled, pit
Removed, chopped
2 Sprigs cilantro, chopped

Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole
Chile Pepper" magazine, Dec. 1989 Chile Tuna Sea Shells Cook the macaroni
in 4 quarts of salted water until just done but still firm. Drain and rinse
in cold water.

Combine all the ingredients, except the avocado and cilantro, and allow to
sit for 2 hours to blend the flavors. Garnish with the avocado and cilantro
and serve.

Serves: 4 Heat Scale: 5

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini