|Brown rice||1 Cup (16 tbs) (Stone Buhr Cooked)|
|Tuna||7 Ounce (Drained)|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Teaspoon|
|Tabasco sauce||1⁄2 Teaspoon|
|Canned pimiento||1 Cup (16 tbs)|
Cook rice according to package directions.
Rinse with cold water and drain, well.
Combine tuna, rice, pecans, mayonnaise, lemon juice and Tabasco sauce.
Toss lightly until well mixed.
Press into 6 individual molds or use a 1/3 c. (90 mL) measure.
Turn out each molded salad onto a lettuce leaf.
Cut pimiento into petal shapes and arrange on salads to resemble poinsettias.