1/3 c. sliced almonds
1/2 c. sm. shell macaroni
1 lg. apple
2 1/2 tbsp. lemon juice
1 c. sliced celery
1/2 c. halved seeded grapes
Lettuce leaves, washed and crisped
1/4 c. sliced green onions
1 can (7 oz.) tuna, drained
1/2 c. mayonnaise
1 tsp. Dijon mustard
1 1/2 tsp. curry powder
Salt

Toast almonds until golden, for 8 minutes in 350 F. oven. Cook pasta as per package, drain, rinse in cold water, and drain well again. Meanwhile core and dice apple and place in large bowl with lemon juice. Add celery, grapes, onions and pasta. Break tuna into bite-size pieces and add to pasta mixture.

In a small bowl, combine mayonnaise, mustard and curry powder and pour over pasta mixture. Season with salt to taste. Refrigerate for 2 hours. Just before serving, stir in half the almonds. Serve on lettuce leaves and sprinkle almonds on top. Serves 4.