2 c. uncooked elbow macaroni
2 (6 1/2 oz.) cans solid white tuna, drained and chunked
1 med. tomato, chopped and seeded
1 sm. green or yellow pepper, julienne strips
1/2 c. whole pitted ripe olives
8 - 10 radishes, sliced
1/3 c. sliced green onions
1/2 c. chopped fresh parsley
3/4 c. bottled Italian dressing
1 - 2 tsp. Dijon mustard
1 tsp. salt
1/4 tsp. lemon pepper seasoning

Cook and drain macaroni, combine macaroni, tuna, vegetables and olives. Blend remaining ingredients and add to macaroni mixture. Toss gently. and serve over lettuce. (Chill thoroughly.) Makes 4 to 6 servings.