Seafood Rice Salad - cooking recipe

Ingredients

8 oz. cooked, peeled shrimp
1 (6 1/2 oz.) can tuna, drained
3 c. cooked rice
1/2 c. chopped onions
1/2 c. chopped pickles
3 boiled eggs, chopped
1 Tbsp. lemon juice
1 c. mayonnaise

Preparation

Combine all ingredients; toss lightly.
Season to taste. Chill.
Serve on lettuce leaves; garnish with tomato wedges. Serves 6 or 2 or 3 hungry men.