Russian Tuna Salad

• 1 c. (7 oz.) herb rice
• 1/2 c. diced dill pickle
• 3/4 tsp. salt
• 1/2 tsp. chopped parsley
• 2 (6 1/4 oz.) cans chunk white tuna in spring water
• 3/4 c. chopped Vidalia onion
• 1 c. mayonnaise (Hellmann's)
• 1/4 tsp. pepper
• dash of garlic powder
• 1 (15 oz.) can LeSueur very young early peas

1. Prepare rice according to package directions.
2. Put into sealable plastic bowl.
3. Add chopped celery, onion and pickle; mix well.
4. Mix mayonnaise, parsley, salt, pepper and garlic powder in a separate bowl; blend into the rice mixture.
5. Open and drain tuna.
6. Flake into rice mixture; mix thoroughly.
7. Open and drain peas.
8. Add to rice mixture; mix thoroughly.
9. Seal bowl; place in fridge.
10. Chill 4 to 6 hours.
11. Serve with garnish of lettuce or endive, egg and tomato slices.
12. Makes 6 to 8 generous servings.

herb rice, dill pickle, salt, parsley, chunk white tuna, vidalia onion, mayonnaise, pepper, garlic, lesueur very young early peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455468 (may not work)