Cold Macaroni and Tuna Salad recipe

6 servings

3 eggs

3 cups macaroni

1/2 (10 ounce) package frozen green peas

2 (6 ounce) cans tuna, drained

1/4 cup mayonnaise

1/4 teaspoon salt

1/8 teaspoon black pepper

Place eggs in a saucepan and cover with cold water.

Over medium heat, bring water to a full boil.

Lower heat and simmer for 10 to 15 minutes.

Immediately plunge eggs into cold water.

Bring a large pot of lightly salted water to a boil.

Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.

Put frozen peas into a colander and rinse with hot water; drain well.

In a large bowl place the macaroni and peas.

Peel eggs and dice them into the bowl.

Put the tuna in the bowl, flaking it apart.

Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy.

Sprinkle the salt and pepper and mix one last time.

Cover and refrigerate for a least one hour or overnight.