3 c. cooked rice
3 cans (6 1/2 oz.) tuna, drained
1 c. chopped celery
1 pkg. (10 oz.) frozen baby peas
1/4 c. chopped onions
1 c. mayonnaise
1 tsp. lemon juice
1/4 tsp. pepper
1/2 tsp. curry powder

Combine all ingredients. Refrigerate until ready to serve. If you want it hot, add 1 can cream of chicken soup, place in a casserole and bake at 325 degrees until bubbly.