Tuna Salad - cooking recipe

Ingredients
    1 (1 lb.) box elbow macaroni, cooked and drained
    1/2 box frozen peas, cooked and seasoned
    1 large onion, cut up fine
    5 hard-boiled eggs, cut up
    16 oz. Hellmann's or IGA mayonnaise
    3 (6 1/4 oz.) cans tuna, drained
    1/4 c. sugar
    salt and pepper to suit your taste
Preparation
    Mix together as listed.
    Add sugar to your mayonnaise and mix a little before adding to the rest of the salad.
    It is better to leave in refrigerator a couple of hours or overnight before serving.
    Makes a 3-quart bowl.

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