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.