1 cup dry elbow macaroni
1/2 cup chopped green onion
1 cup cucumber, peeled, diced
2 ripe tomatoes, diced
6 mushrooms, sliced
2 6.5-ounce cans of tuna, drained
1/2 tablespoon red wine vinegar
1/2 cup nonfat Italian Salad Dressing
4 cups ready-to-serve romaine lettuce
Cook macaroni according to package directions. Drain and rinse with cold water in a colander.
Place the vegetables in a medium-sized mixing bowl; add the tuna, use a fork to break up the chunks. Toss with the vinegar, dressing and macaroni.
To serve: Place the tuna salad mixture over the top of the greens.