2 cans (6 1/8 oz. each) tuna in spring water (or 1 can 12 1/4 oz.), drained
2 green onions, thinly sliced
1/2 c. Ranch dressing or sour cream with dill
3/4 c. pecans or walnuts, chopped

In bowl combine tuna, green onions, dressing and nuts. Cover; refrigerate until serving time, at least 4 hours. If desired, serve in seeded sweet pepper, tomato or cucumber halves with additional dressing. Garnish with slivers of carrot and red pepper. Makes 2 cups or 4 servings.