Ingredients
3/4 cup cooked small pasta shells1 can (5 ounces) light water-packed tuna, drained and flaked1 hard-boiled large egg, chopped1/2 cup cubed cheddar cheese1/4 cup chopped celery2 tablespoons pickle relish, drained1/3 cup mayonnaise1-1/2 teaspoons Dijon mustard1/8 teaspoon saltLettuce leaves
Preparation
In a small bowl, combine the first 6 ingredients. In another bowl, combine the mayonnaise, mustard and salt; stir into tuna mixture. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates.
