Tuna Salad

This is a a modification of a recipe I found on the internet somewhere,  Very easy to make and satisfactory for a covered dish summertime presentation.  While we love the jalapeño peppers, they can be left out for the faint at heart.

Recipe

In a very large glass bowl, layer shredded lettuce, cucumber, tomato, tuna, jalapeño peppers,  peas, water chestnuts, and cheese. Seal the top with the mayonnaise. Place sliced eggs on mayonnaise, and garnish with ground pepper and paprika. Cover and refrigerate several hours or over night.