Curried Seafood Salad


1(6.5 - 7 oz) can tuna, drained
2 c. shelled and deveined cooked shrimp
3/4 c. mayonnaise
2 tbs. lemon juice
1 tsp. curry powder
1/2 c. chopped celery
1 (10 oz) pkg. frozen peas, cooked
4 c. cooked rice
1/4 c. bottled Italian dressing
3 hard cooked egg wedges
lettuce leaves

In large bowl, stir mayonnaise, lemon juice and
curry powder until well blended.
Add tuna, separated into chunks, shrimp, celery
and peas; toss well. Refrigerate, covered.
In medium bowl, toss rice with dressing;
refrigerate, covered.

Just before:
Arrange a ring of rice mixture in lettuce-leaf-lined
salad bowl; spoon tuna mixture into center.
Garnish with egg wedges. 6 servings.