1 pkg. elbow macaroni
1 can tuna
1 green pepper
1/2 c. chopped celery
1/2 c. chopped onions
2 hard boiled eggs
Salt and pepper to taste
3/4 c. mayonnaise

Boil macaroni and drain. Add all other ingredients and mix well. Slice one of eggs on top if you wish. Sprinkle paprika on top. Refrigerate for 2 hours before serving on crisp lettuce leaf with sliced tomatoes and garlic toast. Serves 4.