INGREDIENTS

  * 16 ounce box elbow macaroni
  * 3 (5 ounce) cans tuna packed in water, drained well
  * 3 hard-boiled eggs, chopped
  * 1 shallot, diced
  * 1 cup mayonnaise
  * ½ cup sweet pickle relish
  * 1 Tablespoon celery seed
  * 1 Tablespoon lemon juice
  * 1 teaspoon salt
  * ½ teaspoon pepper
  * 1 cup frozen peas, thawed

INSTRUCTIONS

  - Cook macaroni according to directions on package.
  - In a separate bowl, combine mayonnaise, relish, celery seed, lemon juice, salt & pepper. Stir well to combine.
  - Stir in tuna.
  - Once macaroni is cooked, drain well and rinse with cold water until pasta has cooled. Pour drained macaroni into a large bowl.
  - Pour mayonnaise mixture onto pasta.
  - Then add chopped eggs and shallot, followed by thawed peas. Stir well.
  - Cover bowl with plastic wrap.
  - Put bowl into the fridge for a couple of hours, then serve.