Tuna-Macaroni Salad

I've always hated tuna, up until last year when my taste buds changed and I decided it wasn't that terrible.  I don't like to eat it plain, but when mixed up with other stuff, it can actually be quite good.  I had a couple of cans of tuna in the cabinet and decided to use them up somehow.  I came upon this recipe in my Betty Crocker cookbook.  To make a short story even shorter, it was delicious.  I loved it.  Ben loved it.  Gracie probably would have loved it if we allowed her to eat it.  Try it - you'll probably love it too!

NOTE:  I doubled the recipe so that it would last a few extra days.


Tuna-Macaroni Salad

Ingredients:

     1 package (7 oz) elbow macaroni (I used medium shells instead)
     1/2 c. frozen green peas
     1 can (9 oz) tuna, drained
     1 c. mayo
     1 c. shredded cheddar (optional - I didn't use it since Ben hates cheese)
     1/4 c. sweet pickle relish (optional - I didn't use it because I was too cheap to buy it)
     2 tsp. lemon juice
     3/4 tsp. salt
     1/4 tsp. pepper
     1/2 c. celery, chopped
     1/4 c. onion, chopped

Instructions:
    
1) Cook macaroni as directed on package.  Add peas for last 4-6 minutes of cooking.  Rinse with cold water and drain.

2) In large bowl, mix macaroni, peas and remaining ingredients.  Cover and refridgerate at least 1 hour to blend flavors.