Tuna Salad Potpourri

Description
Makes 8 servings.

Ingredients

 * 3 cups cooked rice
 * 2 6-1/2-ounce cans tuna in water, drained and flaked
 * 1 cup sour cream
 * 2 teaspoons seasoned pepper
 * 2 teaspoons dill weed
 * 1 teaspoon seasoned salt
 * 1 1/2 cups sliced celery
 * 1 cup sliced green onions
 * 1 cup cooked green peas
 * 1 4-ounce can sliced mushrooms, drained
 * 1 4-ounce jar sliced pimientos, drained
 * 1/3 cup sliced ripe olives
 * lettuce leaves
 * quartered hard-cooked eggs for garnish (optional)
 * quartered tomatoes for garnish (optional)

Directions
Combine rice, tuna, sour cream, pepper, dill weed and salt in large bowl; toss lightly. Cover and marinate 1 to 2 hours in refrigerator.

Mix with celery, onions, peas, mushrooms, pimientos and olives; chill. Serve on lettuce leaves; garnish with eggs and tomatoes, if desired.