Chile tuna sea shells
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Green chiles, skinned, | |
| Seeds removed, chopped | ||
| 2 | tablespoons | Prepared chile sauce |
| 1 | can | White tuna, drained and |
| Flaked | ||
| ¼ | cup | Mayonnaise |
| 2 | teaspoons | Prepared horseradish sauce |
| 4 | Green onions, chopped | |
| ¼ | cup | Green olives, sliced |
| ½ | pounds | Sea shell macaroni |
| 1 | Avocado, peeled, pit | |
| Removed, chopped | ||
| 2 | Sprigs cilantro, chopped | |
Directions
Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec. 1989 Chile Tuna Sea Shells Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain and rinse in cold water.
Combine all the ingredients, except the avocado and cilantro, and allow to sit for 2 hours to blend the flavors. Garnish with the avocado and cilantro and serve. Serves: 4 Heat Scale: 5
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