Tuna Salad Deluxe
A recipe from the Sneaky Kitchen
8 oz. orecchiette pasta or medium pasta shells, cooked & drained
1/3 cup black olives thinly sliced
1 cup thinly sliced celery
1-1/2 Tbsp. Grey Poupon mustard
12 oz. albacore tuna drained
1 medium cucumber
4 hard boiled eggs (optional)
4 green onions, sliced 1/4"
1/3 cup green stuffed olives, thinly sliced
1/2 cup low-fat sour cream
1/2 cup low-fat mayonnaise
salt & pepper to taste
red wine vinegar (optional)

When you drain the pasta do not rinse; toss with olive oil. In a very lg. bowl, place celery, onion, olives, mustard, sour cream & mayonnaise. Peel cucumber, cut lengthwise into quarters & remove seeds. Lightly salt quarters & let sit for 15 min. Rinse & squeeze to remove extra water & juices. Slice thinly; add to bowl. Add a splash of red wine vinegar for extra tang if desired. 

Cut eggs in half. Throw away two yolks. Chop the rest & add to the bowl. Add freshly ground pepper & salt to taste. Mix in tuna. Add pasta. This may need a little more mayonnaise, but shouldn't be runny.  Chill for about one hour.