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