1 (7 oz.) pkg. elbow macaroni
2 (6 1/2 oz.) cans tuna, drained
1 med. tomato, seeded & chopped
1 sm. bell pepper, cut into julienne strips
1/2 c. whole pitted ripe olives
8-10 radishes, sliced
1/3 c. chopped green onions
1/4 c. chopped fresh parsley
3/4 c. bottled Italian dressing
1 1/2 tsp. Dijon mustard
1 tsp. salt
1/4 tsp. lemon-pepper seasoning
Lettuce leaves

Cook macaroni according to package directions; drain. In large bowl, combine macaroni, tuna, tomato, pepper, olives, radishes, onions and parsley. In small bowl, blend Italian dressing, Dijon mustard, salt and seasoning. Add to macaroni mixture; toss gently to mix. Cover; chill thoroughly. Toss gently. Serve in lettuce-lined bowl. Serves 4-6.