For best value, look for California-grown wild rice in the gourmetsection of your market. 2/3 cup wild rice, rinsed and drained 1-3/4cups water 1 can (6-1/2 oz.) solid-pack tuna, drained 1/2 cup slicedSpanish-style pimiento-stuffed olives 1/2 cup coarsely chopped celery 2hard-cooked eggs, chopped 2 green onions, including tops, chopped 2tablespoons chopped parsley 1/2 cup mayonnaise Salt and pepper Butterlettuce leaves Combine rice and water in a 1- to 1-1/2-quart pan. Bring toboiling over high heat, then reduce heat, cover, and simmer gently untilrice is tender to bite, about 25 minutes.
Drain off water and fluffrice with a fork; cool. In a bowl, combine the rice, tuna, olives, celery, eggs, onions,and parsley. Stir in the mayonnaise. Season to taste with salt andpepper. Serve, or cover and chill as long as overnight. To serve, mound salad on a lettuce-lined salad plate or serveindividual portions in butter lettuce cups. Makes about 4 luncheonservings.