|White fish||1 Can (10 oz), drained, flaked|
|Medium shrimp||1 Can (10 oz), drained|
|Pearl onions||1⁄2 Cup (8 tbs) (Cooked)|
|Chopped sweet pickles||1⁄2 Cup (8 tbs)|
|Sliced pimiento stuffed olives||1⁄2 Cup (8 tbs)|
|Chili sauce||1 Cup (16 tbs)|
|Prepared horseradish||2 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Tabasco sauce||To Taste|
|Macaroni shells||12 Large (Uncooked)|
|Parsley sprigs||1 (For Garnish)|
In a large bowl, toss tuna fish, shrimp, onions, pickles and olives.
In a small bowl, mix chili sauce, horseradish, Worcestershire sauce and Tabasco sauce.
Gently fold into seafood mixture.
Cover and refrigerate while preparing shells.
Bring water to a rapid boil in a heavy 4 quart saucepan.
Gradually add shells, being sure water continues to boil.
Cook shells uncovered until tender but quite firm, stirring occasionally.
With a slotted spoon, remove shells from water.
Invert shells on a dry cloth towel; drain 5 minutes.
Fill with chilled seafood mixture.
Serve immediately or cover with plastic wrap and refrigerate several hours before serving.
Garnish each shell with a sprig of parsley.
Serve on lettuce leaves.
Makes 12 shells.