20 large pasta shells, boiled, drained and cooled 3 cans solid white tuna, drained 1/2 c. chopped red onion 2 stalks of chopped celery, including leaves 1/2 c. sliced black olives 1/4 c. chopped grape tomatoes 3/4 c. mayonnaise 1 tbsp. Dijon mustard pepper and onion powder, to taste
Whisk together mustard and mayonnaise; stir in onions, celery, celery leaves and tuna. Mix until everything is combined. Gently stir in olives and grape tomatoes.
Arrange lettuce leaves on a serving dish; spoon a heaping tbsp. of tuna into each shell and place on the serving dish.
DRESSING
3 tbsp. sour cream 2 tbsp. mayonnaise 2 tbsp. white vinegar onion powder and black pepper, to taste 4 grapes tomatoes, chopped
Whisk together and drizzle over the shells just before serving.
