Curried Tuna Salad

3 cups hot cooked rice
½ cup frozen peas
1 to 2 cans (6oz. each) tuna, packed in water, drained and flaked
¾ cup chopped celery
¼ cup sliced green onions
¼ cup lemon juice
2 tbsp. olive oil
¼ tsp. curry powder
¼ tsp. hot pepper sauce
Shredded romaine lettuce
2 medium tomatoes, cut into wedges, for garnish

Combine hot rice and peas in large bowl; toss lightly. Add tuna, celery, and
onions. Combine lemon juice, oil, curry, powder, and pepper sauce in small
jar with lid. Pour over rice mixture; toss lightly. Cover and chill 30 minutes.
Serve on shredded lettuce and garnish with tomato wedges.

Makes 6 servings