Title: Special Tuna Salad
Categories: Shelf life, Shelf1
Yield: 1 servings

1 pk Azteca salad shells
2 cn Chunk light tuna in water;
-drained (6 1/8 oz.)
2 c Cooked; cooled rice
1/2 c Chopped tomato
1/4 c Sliced ripe olives
1 tb Chopped green & red bell
-pepper
1/2 c Mayonnaise
1/4 c Prepared ranch dressing
Salt & pepper to taste
2 c Shredded lettuce
Chopped hard boiled egg; if
-desired

Remove salad shells from refrigerator, set aside. In medium bowl, mix
together tuna, rice, tomato, peppers, olives, mayonnaise and ranch
dressing. Add salt and pepper, to taste. Cover and refrigerate.

Bake shells according to package directions. To serve, place 1/2 cup
lettuce in each shell. Top with tuna salad. To garnish, sprinkle chopped
egg on top of tuna, if desired. Makes 4 salads.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.