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6 Green chiles, skinned, 4 Green onions, chopped
Seeds removed, chopped 1/4 c Green olives, sliced
2 tb Prepared chile sauce 1/2 lb Sea shell macaroni
1 cn White tuna, drained and 1 Avocado, peeled, pit
Flaked Removed, chopped
1/4 c Mayonnaise 2 Sprigs cilantro, chopped
2 ts Prepared horseradish sauce
Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec. 1989 Chile Tuna Sea Shells Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain and rinse in cold water.
Combine all the ingredients, except the avocado and cilantro, and allow to sit for 2 hours to blend the flavors. Garnish with the avocado and cilantro and serve.
Serves: 4 Heat Scale: 5
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