Now I'm at my home computer, so here's my tuna salad recipe:
4 hard-boiled eggs, sliced
1½ cups dry small pasta, cooked, drained and rinsed
2 (6-oz.) cans tuna in water, well drained and flaked
1 (15-oz.) can sweet peas, drained
¼ cup finely chopped shallots
¾ cup mayonnaise or salad dressing, your choice
Salt and freshly ground black pepper, to taste
Paprika, for garnish
Romaine lettuce leaves, washed, dried and crisped
Combine the tuna, shallots, mayonnaise or salad dressing, and salt and pepper. Mix well. Add the pasta and blend to evenly distribute. Carefully add the peas to make sure they aren’t mashed to paste. Refrigerate and chill several hours or overnight.
To serve, place several lettuce leaves on each plate, spoon ¼ of the pasta/tuna mixture over them. Garnish with slices of hard-boiled egg and sprinkle with paprika. Serve with crusty bread. Note:
If you are pressed for time, boil the eggs and prepare the pasta ahead of time. Put the pasta in a plastic zipper bag and put it in the refrigerator along with the cans of tuna and peas and the eggs. Do this the night before you plan to serve the salad and the only thing you will have to do is to drain the cans, chop the shallots and mix everything together. You won’t have to wait for everything to chill. The only thing lost by this method is the blending of flavors, which will be somewhat less than if everything was mixed and chilled together.