3/4 c. mayonnaise
1/4 c. milk
3 tbsp. lemon juice
1/4 tsp. each salt and pepper
3 c. hot cooked white rice
1 (12 1/2 oz.) can tuna, drained and flaked (or 2 (6 1/4 oz.) cans)
2 hard boiled eggs, chopped1 lg. firm ripe tomato, seeded and chopped
1 med. yellow onion, chopped
1/2 c. black olives
1/4 c. minced parsley

1. In a large bowl, combine the mayonnaise, milk, lemon juice, salt and pepper. Add rice, tuna, eggs, tomato, onion, olives and parsley and stir well. Refrigerate, tightly covered, for at least 1 to 8 hours.

2. Before serving, let the salad come to room temperature, about 30 minutes. Transfer to serving dish or plates lined with a lettuce leaf; garnish with tomato wedges, if desired.