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Curried Rice and Tuna Salad

4 cups cooked rice
1 can flaked Tuna or chicken or ham
2 Tbsp. vegetable oil
1 tsp. salt
1 cup diced celery
3/4 cup mayonnaise
1/4 cup finely minced onion
1 Tbsp. vinegar
1/2 tsp. curry powder, or more
2 cups cooked peas

Toss rice with vinegar, oil, curry, salt, and onion. Refrigerate 3 hours; add remainder and refrigerate until served.

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