What a show-off!Everyone takes his choice of eight toppings to eat with tuna and salad-seasoned rice.
Makes 6 servings.
1 1/2 cups uncooked regular rice
1/2 teaspoon curry powder
1/4 cup bottled thin French dressing
1/2 cup mayonnaise or salad dressing
2 cans (7 ounces each) tuna, drained
1 can (8 1/4 ounces) pineapple chunks, drained
1/2 cup sliced green onions
1/2 cup roasted diced almonds (from a 5 ounce can)
1 cup sliced celery
3 hard-cooked eggs, shelled and chopped
1/2 cup chopped radishes
1/2 cup toasted flaked coconut (from an about 4 ounce package)
1 small avocado, peeled, halved, pitted and diced
Procedure:
1. Cook rice, following label directions; drain; place in a medium-size bowl.Stir curry powder into French dressing in a cup; drizzle over hot rice; toss lightly to mix. Chill at least an hour to season.
2. When ready to serve, stir in mayonnaise or salad dressing; spoon onto a large platter.
3. Separate tuna into chunks; mound on top of rice salad in center of platter; pile pineapple tidbits, onions,almonds, celery, eggs, radishes, coconut and avocado,spoke fashion, around edge. Garnish tuna with a radish rose, if you wish. Serve with more French dressing.
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