Mostly Healthy Tuna 'n Veggie Salad

• 6 (6 -8 ounce) cans light chunk tuna in water
• 8 tablespoons regular mayonnaise or 8 tablespoons light mayonnaise
• 12 cup sweet relish (optional)
• 2 stalks celery, diced
• 1 medium vidalia onion, diced
• 2 carrots, cut into half circles
• 2 cups green peas (fresh or frozen, thaw if frozen)
• 1 -1 12 teaspoon lemon juice or 1 -1 12 teaspoon lemon extract
• lettuce leaves or spinach leaves, to serve over
• 3 cups dry medium pasta shells
• salt and black pepper
• shredded cheddar cheese (optional) or monterey jack cheese (optional)

1. Cook pasta to desired doneness according to package directions.
2. Drain well and rinse thoroughly in cold water.
3. Dice celery and onion.
4. Cut carrots into"half circles".
5. Open tuna cans and drain well.
6. Scoop tuna out into a large mixing bowl.
7. Add mayonnaise,salt,pepper and lemon juice to tuna and mix well.
8. Add relish, if using, and mix well.
9. Add celery, onions, carrots, and peas to tuna mixture, mixing well after each addition.
10. Add pasta to tuna and vegetable mixture and gently mix well with a large rounded spatula or similar utensil to avoid tearing pasta.
11. Wash desired amount lettuce or spinach leaves and pat dry between paper towels.
12. Place lettuce or spinach leaves on serving plates or in bowls and top with desired amount of tuna salad.
13. Hint: an ice cream scoop works very well for scooping the tuna salad and making a nice looking dish.
14. Top with shredded cheese, if using.

light chunk tuna, regular mayonnaise, sweet relish, stalks celery, vidalia onion, carrots, green peas, lemon juice, pasta shells, salt, cheddar cheese

Taken from www.food.com/recipe/mostly-healthy-tuna-n-veggie-salad-101607 (may not work)