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Tuna Rice Salad Supreme Recipe

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This recipe for Tuna Rice Salad Supreme, by , is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Kintz
Added: Sunday, January 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 11 oz can of tuna drained
3 c cooked rice
6 pimento stuffed olives sliced
1/3 c. chopped sweet pickles
2 tbsp. minced green pepper
1 1/2 c chopped celery
2 tbsp. minced parsley
1/2 c mayonnaise
1/2 sour cream
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
2 eggs hard boiled and chopped

Directions:
Directions:
Combine all ingredients and mix well. Line 1 quart bowl with saran wrap and press mixture into the bowl, let stand covered in the refrigerator at least 2 hours. Turn over onto a serving dish. I mix about 1/2 c. of mayonnaise with about 2 tbsp. sour cream and ice the mixture. I top with some of the cooked yolk.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is a good receipe to serve at a ladies luncheon.

 

 

 

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