a pot of water to a rapid boil. Add the elbow macaroni and stir. Return
to a boil and stir. Cook 10 - 12 minutes or until tender. Drain the
and rinse under cold water.Drain and chill while preparing the remaining
the water from the tuna and place the tuna in a bowl. Add the scallions,
red bell pepper, celery, dill, lemon juice, horse radish, Dijon mustard,
black pepper. Stir to blend well.
the elbow macaroni and low fat mayonnaise. Gently stir to blend well.
Chill and serve cold.