2 c. cooked rice
2 (7 oz.) cans tuna
1 can drained green peas
1/2 c. chopped onion
1 c. thinly sliced celery
1 tsp. salt
1/2 tsp. pepper
Dash hot sauce
1/2 c. mayonnaise
8 whole tomatoes
Salad greens

Mix rice with all ingredients. Chill. Cut out blossom ends of tomatoes and cut into sixths, giving petal effect. Arrange on greens and fill with tuna-rice mixture. Top with Avocado Dressing.

AVOCADO DRESSING:

1 avocado, peeled & mashed
1 c. mayonnaise
1 c. sour cream
3 drops hot sauce
1/2 tsp. Worcestershire sauce
1/2 tsp. onion juice or 1 tsp. grated onion
1/4 tsp. garlic powder
1/2 tsp. salt

Blend all in blender. Chill. Pour over salad. Enough for 8 servings.