Amelia’s Tuna Macaroni Salad

Ingredients

• 1 (12 ounce) package elbow macaroni
• 1 (6 ounce) can tuna, drained
• 2 stalks celery, chopped
• 2 tablespoons chopped sweet onion
• 1 (10 ounce) can baby peas, drained
• 1 cup mayonnaise
• 2 tablespoons sweet pickle relish
• Salt and pepper to taste
• 3 hard-cooked eggs, quartered
• 1 pinch paprika, for garnish

Directions

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain and rinse under cold running water.

In a large bowl, stir together the macaroni, tuna, celery, onion and peas. Mix in the mayonnaise, relish, salt and pepper. Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.