Cold Macaroni And Tuna Salad - cooking recipe

Ingredients

3 eggs
2 3/4 cups macaroni
1/2 (10 ounce) package frozen English peas
2 (5 ounce) cans tuna, drained
3 tablespoons mayonnaise
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Preparation

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
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.
Place the macaroni and peas in a large bowl. Dice eggs and add to 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 1 hour or overnight.