Recipe - Chile Toasted Coconut Strips

6 Green chiles, skinned,
Seeds removed, chopped
2 tablespoon Prepared chile sauce
1 cn White tuna, drained and
Flaked
One fourth cup Mayonnaise
2 teaspoon Prepared horseradish sauce
4 Green onions, chopped
One fourth cup Green olives, cut or sliced up
One half pound Sea shell macaroni
1 Avocado, peeled, pit
Removed, chopped
2 Sprigs cilantro, chopped

Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole
Chile Pepper" magazine, Dec. 1989 Chile Tuna Sea Shells Cook the macaroni
in 4 quarts of salted water until just done but still firm. Drain and rinse
in cold water.

Combine all the ingredients, except the avocado and cilantro, and allow to
sit for 2 hours to blend the flavors. Garnish with the avocado and cilantro
and serve.

Serves: 4 Heat Scale: 5

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini