1 (7 oz.) white tuna, drained
1 (4 1/2 oz.) can med. shrimp, drained
1/2 c. pearl onions, cooked & sliced
1/2 c. sliced olives
1 (12 oz.) jar chili sauce
2 tbsp. prepared horseradish
1/2 tsp. Worcestershire sauce
Tabasco to taste
2 qt. water
1 1/2 tsp. salt
16 jumbo macaroni shells
Lettuce & parsley for garnish

In a large bowl, toss tuna, shrimp, onions and olives. In a small bowl, mix chili sauce, horseradish, Worcestershire sauce and Tabasco sauce. Gently fold in seafood mixture. Cover and refrigerate while preparing shells. Bring water to rapid boil in heavy 4 quart pan. Add salt. Gradually add shells, being sure water continues to boil. Cook shells until tender, but firm.