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Curried Tuna Salad

2 cn (7 oz) tuna in oil;
14 1/2 oz (1)cn asparagus pieces; drained
1/2 md Head lettuce; separated
1/4 c Curry dressing or dip;
3 Hard-cooked eggs; sliced

Chill canned tuna and asparagus. Drain tuna and flake lightly. Drain asparagus pieces well. Arrange lettuce on six salad plates. (not me, a big bowl will nicely, thank you.) One each salad plate place 1/2 cup asparagus and 1/2 cup flaked tuna. Cover with 2 tablespoon Curry Dressing; top with 3 slices of egg. Garnish with a sprinkle of paprika.

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