Tuna And Pea Salad In Shells - cooking recipe

Ingredients

9 oz. pkg. frozen sweet peas
16 jumbo macaroni shells
6 1/2 oz. can tuna, drained and flaked
1/2 c. chopped celery
2 Tbsp. sweet pickle relish
1 Tbsp. chopped green onions
2 eggs, hard-cooked and chopped
1/2 c. sour cream
1/4 c. mayonnaise or salad dressing
1 tsp. lemon juice
1/4 to 1/2 tsp. dill weed
leaf lettuce

Preparation

Cook peas as directed on package; drain and cool.
Cook macaroni as directed on package; drain.
Set aside in bowl of cold water.
In large bowl, combine remaining ingredients, except lettuce.
Add peas; toss gently.
Drain water from cooked macaroni.
Line each macaroni shell with lettuce leaf.
Spoon about 1/4 cup tuna mixture into each shell.
Place in shallow dish.
Cover and refrigerate until thoroughly chilled.
To serve, place shells on individual serving plates.
Serves 6 to 8.