Tuna Rice Salad

This recipe comes from a Sabbathday Lake Shaker cookbook - it's really good, and can be made ahead so the kitchen can be cool during the hot summer evenings. My dad particularly likes this. The salad is a beautiful coral color, which make the celery and optional peas really stand out!

• Ready In: 30 mins
• Serves: 6
• Yields: 6

Ingredients

• 1 1⁄2 cups cooked rice (approximately)
• 1⁄4 cup  French dressing (Red)
• 1⁄4 cup mayonnaise
• 1⁄4 teaspoon salt
• 1  tablespoon onion, Finely chopped
• 1⁄2 teaspoon celery seed
• 1⁄2 cup celery, Diced
• 1  hard-boiled egg, chopped
• 1  cup canned tuna, flaked

Directions

1. Add the French dressing to rice while the rice is still hot.
2. Allow rice to cool and then add the remaining ingredients.
3. Toss Lightly.
4. Chill at least 1 hour before serving.
5. Any left over or frozen peas may be added to this salad.