Creamy Tuna Macaroni (Print Version)

# Ingredients:

01 - 1 tablespoon freshly squeezed lemon juice
02 - 3 hard-boiled eggs, chopped up
03 - 1 teaspoon salt
04 - 1/2 cup sweet pickle relish
05 - 1/2 tablespoon celery seed
06 - 1 shallot, finely diced
07 - 16-ounce box of elbow macaroni
08 - 1/2 teaspoon black pepper
09 - 1 cup frozen peas, thawed out
10 - 3 cans (5-ounce each) of tuna packed in water, drained
11 - 1 cup mayo

# Instructions:

01 - Mix the 3 cans of well-drained tuna into the mayonnaise mixture.
02 - Cover the bowl tightly with plastic wrap and pop it in the fridge for a few hours before eating.
03 - After draining the macaroni and rinsing it with cold water to cool it off, toss it into a big bowl and pour in the mayo mix.
04 - In a different bowl, stir together the mayo, sweet pickle relish, lemon juice, black pepper, celery seed, and salt until it’s smooth.
05 - Prepare the 16-ounce box of elbow pasta as directed on the package.
06 - Gently fold in the chopped eggs, diced shallot, and thawed green peas. Give it a good stir.

# Notes:

01 - Make sure you’ve drained your tuna really well, or your dish might turn out runny.

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