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Tuna Rice Salad (serves 6)
2 cans white tuna, drained, (12 to 14 ounces total)
juice of 1 lime
1 can (2 1/4 ounces) sliced ripe olives, drained
1 can (14 ounces) artichoke hearts, drained and quartered
2 cups cooked long-grain rice, chilled
1/2 cup mayonnaise
2 teaspoons dried dill weed
In a mixing bowl, break up tuna with a fork.

Sprinkle lime juice over the tuna. mix well.

Fold in the sliced olives, quartered artichoke hearts, and rice.

Add mayonnaise and stir in dill weed.
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