1 c. elbow macaroni
1/2 c. grated carrot
2 tbsp. minced onion
1 can (7 oz.) tuna, drained and flaked
2 tbsp. prepared mustard
1/4 tsp. pepper
2 c. finely shredded cabbage
1/4 c. julienne green pepper
1/2 c. mayonnaise
1 tsp. salt
2 tsp. vinegar

Cook macaroni in boiling water until tender, drain and rinse. In a large bowl combine macaroni and next five ingredients. In a small bowl combine mayonnaise with remaining ingredients. Pour over macaroni tuna mixture. Mix well and chill. Serve on lettuce. Serves 6.