Special tuna salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Azteca salad shells |
| 2 | cans | Chunk light tuna in water; drained (6 1/8 oz.) |
| 2 | cups | Cooked; cooled rice |
| ½ | cup | Chopped tomato |
| ¼ | cup | Sliced ripe olives |
| 1 | tablespoon | Chopped green & red bell pepper |
| ½ | cup | Mayonnaise |
| ¼ | cup | Prepared ranch dressing |
| Salt & pepper to taste | ||
| 2 | cups | Shredded lettuce |
| Chopped hard boiled egg; if desired | ||
Directions
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 ½ 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.