Tuna Macaroni Salad (for 2)

Tuna Macaroni Salad 3/4 cup cooked small pasta shells 1 can (6 ounces) light water-packed tuna, drained and flaked 1 hard-cooked egg, chopped 1/2 cup cubed cheddar cheese 1/4 cup chopped celery 2 tablespoons pickle relish, drained 1/3 cup mayonnaise 1-1/2 teaspoons Dijon mustard 1/8 teaspoon salt Lettuce leaves In a small bowl, combine the first six ingredients. In another bowl, combine the mayonnaise, mustard and salt; stir into tuna mixture. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates. Yield: 2 servings