Macaroni and Tuna Garden Salad
|Elbow macaroni||1 Pound, uncooked (4 Cup)|
|Canned tuna||14 Ounce, drained (2 Cans, 7 Ounce Each)|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Sliced stuffed green olives||1⁄2 Cup (8 tbs)|
|Minced onion||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Mayonnaise||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Tomato||1 Medium, cut into wedges|
|Watercress||1⁄4 Bunch (25 gm)|
Cook macaroni according to package directions; drain.
Combine macaroni with remaining ingredients except lettuce, tomato and watercress; toss lightly.
Arrange on lettuce; garnish with tomato wedges and watercress.
Serve with additional mayonnaise, if desired.