Russian Tuna Salad - cooking recipe

Ingredients

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

Preparation

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