The original version of this came from my mom. I modified it slightly and we argue to this day over whether it should have dill in it, or not. You decide. This was one of my all-time summer favorites growing up. For a large group of hungry guests, you may want to make a double-batch.
One 7-oz. box small shell macaroni (don’t use elbow)
Helmann’s real mayo, to taste, about 1 cup
10 sliced green olives with pimento
5 oz. frozen peas, about 1 cup
1 12-1/4 oz. can tuna, packed in spring water, drained and pressed.
1 hard-boiled egg, rolling boil for 9-10 minutes
Fresh ground black pepper
Dried or fresh chives
Dried or fresh parsley
DO NOT ADD REGULAR SALT.
Boil macaroni al dente in salted water for 6-7 minutes. Drain in colander and rinse in cold water to stop the cooking process. Shake and drain out as much of the water as possible. You do not want soggy tuna salad.
Boil or microwave peas until just done. They only take three minutes, tops. Drain and rinse in cold water to stop the cooking process.
Drain tuna from can, ensuring that you remove as much water as possible. I prefer using Starkist’s pouch tuna. It’s really convenient and the water is already removed. You will want two pouches if you go this route.
Add the tuna, macaroni and peas to a large mixing bowl. Slice the olives and add.
Add the dry seasonings to taste. Everyone is different, but I add almost 1 tbs. of celery salt. Add the mayo and fold in until mixed well.
Boil the egg, plunge in cold water, peel and slice. Place the tuna salad in a nice serving bowl and top with the egg. Cover and chill for at least two hours before serving to allow the flavors to set.
Note: I’ve used up to a pound of macaroni with great results. Add more tuna if you need to.