| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Aztec |
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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