1 (8 oz.) can tuna
1 can early peas, drained
1/2 bag cooked elbow macaroni
1/2 chopped onion
1/4 c. dill pickle relish
1/4 c. light mayonnaise
1 tsp. Dijon mustard
1/4 head of lettuce

Mix all together and let stand in refrigerator 1 hour before serving. Serve with wheat crackers on a bed of lettuce.