Tuna Salad Potpourri

2 cans (6 to 7 oz each) tuna, drained

3 cups cooked rice

1 cup sour cream

2 tsp each seasoned salt, seasoned pepper, and dill weed

1 cup sliced green onions with tops

1-1/2 cups sliced celery

1 cup drained cooked green peas

1 can (4 oz) sliced mushrooms, drained

1/4 cup sliced ripe olives

1 can (4 oz) sliced pimientos (1/2 cup)

Combine all ingredients, toss lightly. Chill. Serve on salad greens and garnish with quartered hard-cooked eggs and tomatoes, if desired.

Makes 6 servings.

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Cajun Country -- New Iberia, Louisiana