In saucepan, add 1 cup elbow macaroni to 1 quart boiling water with added teaspoon of salt. Simmer, either covered or uncovered, about 10 minutes until macaroni is just a little more cooked than al dente. When ready, remove from heat, drain, and rinse with cold water.
While macaroni is cooking, assemble other ingredients. In large bowl mix green onion, bell peppers, parsley, tuna, celery and lemon. Fold in iceberg lettuce and mayonnaise until well mixed. Add paprika. Add fresh ground pepper to taste. Add drained macaroni, mix and chill.