Wild Tuna Salad

Y’all know my sister-in-law, Ann, has shared many great recipes with me over the years. Well, here’s another one. It’s her tuna salad made with wild rice. She served it recently for luncheon on a bed of lettuce with marinated asparagus, tomato salad, deviled eggs, and a warm roll. It was divine! Thank you, Ann. enJOY!

• 2 packages wild rice (brown is good) I used the Uncle Ben’s 90 second
• microwave cook package
• 1 cup mayonnaise
• ½ cup sour cream
• 1 cup celery, chopped
• 1 cup pecans, chopped
• 2 tablespoons green onions, finely chopped
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• 2 six ounce cans white tuna, drained

Cook rice following package instructions. Cool. Add remaining ingredients and chill. Best if made the day before serving. Will keep several days and improves with flavor.