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Wild rice and tuna salad.

For best value, look for California-grown wild rice in the gourmet section of your market. 2/3 cup wild rice, rinsed and drained 1-3/4 cups water 1 can (6-1/2 oz.) solid-pack tuna, drained 1/2 cup sliced Spanish-style pimiento-stuffed olives 1/2 cup coarsely chopped celery 2 hard-cooked eggs, chopped 2 green onions, including tops, chopped 2 tablespoons chopped parsley 1/2 cup mayonnaise Salt and pepper Butter lettuce leaves

Combine rice and water in a 1- to 1-1/2-quart pan. Bring to boiling over high heat, then reduce heat, cover, and simmer gently until rice is tender to bite, about 25 minutes. Drain off water and fluff rice with a fork; cool.

In a bowl, combine the rice, tuna, olives, celery, eggs, onions, and parsley. Stir in the mayonnaise. Season to taste with salt and pepper. Serve, or cover and chill as long as overnight.

To serve, mound salad on a lettuce-lined salad plate or serve individual portions in butter lettuce cups. Makes about 4 luncheon servings.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Nov 1, 1984
Words:170
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