*  Exported from  MasterCook  *

                      Tuna and Rice Salad Provencale

Recipe By     : Bon Appetit Magazine/ October  1979   p. 33
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads- Rice/ Grain              Salads- Fish/Seafood
                Salads- Ethnic                   Ethnic- Mediterranean

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          cooked rice
   2      cups          white beans, canned -- rinsed and drained
   2      7- 1/2 oz     cans tuna -- drained
     1/2  cup           chopped green pepper
     1/2  cup           chopped red onion
     1/2  cup           chopped green olives
     1/4  cup           fresh lemon juice
   3      tbsp          olive oil
   1      tbsp          wine vinegar
   1      tsp           salt
                        Freshly ground pepper -- to taste
                        Lettuce leaves
                        Tomato wedges -- garnish
                        Quartered hard-cooked eggs -- garnish

Combine all ingredients except lettuce and garnish in large mixing bowl and toss thoroughly.

Cover and chill several hours. Line salad bowl or platter with lettuce and mound salad in center.

Garnish with tomato wedges and hard-cooked eggs.

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