|
|
|
A crunchy tuna
treat...
|
|
1
cup |
|
light sour cream |
|
|
1
Tbs |
|
lemon juice |
|
|
½
cup |
|
frozen peas, thawed |
|
|
½
cup |
|
chopped celery |
|
|
½
cup |
|
chopped green bell pepper |
|
|
1/3
cup |
|
chopped green onions |
|
|
1/3
cup |
|
sliced olives |
|
|
12
oz |
|
can
tuna packed in water, drained |
|
|
1
can |
|
chow
mein noodles |
|
|
1/3
cup |
|
slivered almonds, toasted |
|
|
4
cups |
|
chopped lettuce |
|
|
|
|
|
|
1 |
Combine sour
cream, lemon juice, peas, celery, pepper, onion
and olives. Flake tuna with a fork and stir in
gently. |
|
2 |
Cover and
chill up to 4 hours. |
|
3 |
When ready
to serve, stir in chow mein noodles. Spread
lettuce onto four plates. Mound tuna mixture
onto lettuce. Sprinkle almonds on top. |
|
|
|
|
Servings: 4 |
|