Tuna Salad Tarts
|Canned chunk light tuna||13 Ounce (2 cans, 6 1/2 ounce size, bye the sea)|
|Canned pineapple tidbits||1 Cup (16 tbs), drained|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Curry powder||1 Teaspoon|
|Cooked rice||1 Cup (16 tbs), chilled|
|Green pepper rings||4|
|Lettuce head||1⁄2 , shredded to make 3/4 cup|
|Baked tart shells||12 (4 inch size)|
Combine tuna with its broth and pineapple.
Blend mayonnaise, lemon juice, sour cream and curry powder then mix lightly through tuna and pineapple.
Add salt to taste.
Arrange lettuce in bottom of each tart shell.
Mound tuna salad on top.
Garnish with green pepper rings.