1 can (9 1/4 oz.) tuna
2 stalks celery, chopped
2 carrots, shredded
1/2 sm. onion, chopped
8 pitted ripe olives, chopped
3/4 c. mayonnaise or salad dressing
1 tsp. lemon juice
1 tsp. prepared mustard
1 1/2 c. shoestring potatoes
Lettuce leaves

Drain tuna; break into chunks. In a medium bowl, combine tuna, celery, carrots, onion and olives; set aside. To make dressing, combine mayonnaise, lemon juice and mustard. Add to tuna mixture; toss. Cover and chill. Just before serving, add shoestring potatoes. Toss together. Serve on lettuce leaves. Makes 4 servings.