Tuna Veggie Salad

1 c. uncooked rice
1 c. peas
6-1/2 oz. can tuna
4 to 5 scallions
10 cherry tomatoes

Cook rice, then add peas (blanch until defrosted). Chop scallions and cut tomatoes in half. Mix drained tuna with all ingredients. Lightly toss with 1/2 cup of Italian dressing. Refrigerate 1/2 hour before serving. Toss and serve on lettuce or stuff tomatoes.


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