Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          rotini pasta
  13      ounces        chunky tuna -- drained
     1/2  cup           celery -- chopped
   2                    green onions -- sliced
     2/3  cup           light sour cream
     1/2  cup           light mayonnaise
   2      teaspoons     Dijon mustard
     1/2  teaspoon      dried thyme
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   1      small         zucchini -- thinly sliced
   1                    tomato -- sliced
   1      cup           Monterey Jack -- shredded

Preparation:

In large pot of boiling salted water, cook rotini for about 8 minutes or until tender but firm; drain and rinse. In large bowl, flake tuna; add pasta, celery and green onions. Stir in sour cream, mayonnaise, mustard, thyme, salt and pepper; spoon half into greased 8-cup casserole. Layer zucchini over top. Top with remaining tuna mixture. Arrange tomato slices over top; sprinkle with cheese. Bake in 350F 180C oven for 30 minutes or until hot and bubbly. Source: Canadian Living magazine [Jul 95] Originator: Lise Lapointe, Coaticook, Quebec, Canada