Curried Tuna Salad



INGREDIENTS:

2 cn (7 oz) tuna in oil;

14 1/2 oz (1)cn aparagus pieces; drained

1/2 md Head lettuce; separated

1/4 c  Curry dressing or dip;

3 Hard-cooked eggs; sliced

Paprika

DIRECTIONS:

1. Chill canned tuna and asparagus. Drain tuna and flake
lightly. Drain asparagus pieces well. Arrange lettuce on
six salad plates. One each salad plate place 1/2 cup
asparagus and 1/2 cup flaked tuna. Cover with 2 tablespoon
Curry Dressing; top with 3 slices of egg. Garnish with a
sprinkle of paprika.



Curried Tuna Salad