Recipe of Tuna and Avocado Salad

   2      each          Large hard-boiled eggs
   2      teaspoons     Louisiana hot sauce
   1      cup           Avocado -- mashed
     1/2  cup           Onion -- chopped
   1      each          6 1/2 oz can tuna (in water)
   2      tablespoons   Mayonnaise (maybe 3 Tbs)
   2      tablespoons   Dill relish
                        Fresh lemon juice
                        Salt to taste

Peel eggs and mash real well with a regular dinner fork (more or less
mince them).  Peel avocado and squeeze 1/2 lemon on it to keep from
discoloring.

Then mash real well with fork. Mix these two ingredients real well.
Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise.  Serve over lettuce.

Tuna Italiano Insalata

                        -----DRESSING-----
   3      tablespoons   Red wine vinegar
   1      large         Clove garlic -- minced
   1      teaspoon      Dried basil
     1/2  teaspoon      Salt
     1/4  teaspoon      Sugar
                        Freshly ground pepper
   4      teaspoons     Olive oil
                        -----SALAD-----
   2      cups          Cooked, drained -- bow tie or
                        Spiral pasta
     1/2  cup           Drained, flaked -- water-packd
                        Tuna
   2      ounces        Low-fat jack or cheddar
                        Cheese -- diced in 1/4 inch
                        Cubes
   1      cup           Halved cherry tomatoes
     1/4  cup           Thinly sliced red onion
     1/4  cup           Thinly sliced celery
     3/4  cup           Steamed broccoli flowerettes
     1/2  cup           Sliced, canned or thawed
                        Frozen artichoke hearts
     1/4  cup           Chopped parsley
                        Belgian endive

1.  To make dressing:  In small container with tightly fitting lid,
combine dressing ingredients.

2. Cover tightly and shake thoroughly to mix.

3. To make salad: In large bowl combine salad ingredients, except
endive.

4. Pour dressing over all and toss to mix.

5. Chill at least 1 hour.

6. To serve, arrange salad in serving bowl lined with endive spears.

Tuna Party Salad

   2                    Envelopes of gelatin
     1/2  cup           Cold water
   1      cup           Chili sauce
   3      tablespoons   Lemon juice
   1      cup           Mayonnaise
   1      cup           Whipping cream -- whipped
   1      cup           Ripe olives -- quartered
   1      cup           Celery -- finely diced
   2      cans          Tuna -- drained

Soften gelatin.  Heat sauce to boiling.  Remove from heat and add softened gelatin and stir until dissolved.  Add lemon juice.  Chill until partly congealed.  Fold in mayonnaise, cream, olives, celery and tuna. Pour into a two quart casserole.

Refrigerate until firm.

Tuna Taylor Salad

   1                    6-1/2 oz can Tuna
                        Drained & flaked
     1/2  cup           Swiss cheese -- shredded
     1/2  cup           Celery -- chopped
   2      tablespoons   Onion -- finely chopped
     1/4  cup           Mayonnaise
     1/4  cup           Sour cream
                        Pepper
  16      slices        Rye bread

In a bowl combine the tuna, cheese, celery, onion, mayonnaise, sour cream, and pepper (to taste).  Spread on the bread and serve at once. Makes 8 sandwiches.