Chile Tuna Sea Shells

6 Green chiles, skinned,

Seeds removed, chopped 2 tb Prepared chile sauce

1 cn White tuna, drained and

Flaked 1/4 c Mayonnaise

2 ts Prepared horseradish sauce

4 Green onions, chopped

1/4 c Green olives, sliced

1/2 lb 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