Ingredients, for 2
¾ cup cooked small pasta shells
1 can (6 oz) light water-packed tuna, drained and flaked
1 hard-cooked egg, chopped
½ cup cubed cheddar cheese
¼ cup chopped celery
2 Tbsp pickle relish, drained
⅓ cup mayonnaise
1½ tsp Dijon mustard
⅛ tsp salt
lettuce leaves
Directions
In a small bowl, combine the first six 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.