Eagle Salad - cooking recipe

Ingredients

2 cups elbow macaroni
3 tablespoons mayonnaise
1/2 small onion, chopped
1 (5 ounce) can tuna, drained
salt and ground black pepper to taste

Preparation

Bring a pot of lightly salted water to a boil. Add macaroni, and cook until al dente, about 8 minutes. Drain, and rinse with cold water to chill. Set aside to dry.
Mix together the cooled macaroni noodles, mayonnaise, onion and tuna in a bowl. Taste and add more mayonnaise, if desired. Season with salt and black pepper. Refrigerate until serving.