- 3 eggs
- 2 3/4 cups macaroni
- 1/2 (10 ounce) package frozen English peas
- 2 (5 ounce) cans tuna, drained
- 3 tablespoons mayonnaise
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
- Put frozen peas into a colander and rinse with hot water; drain well.
- Place the macaroni and peas in a large bowl. Dice eggs and add to the bowl. Put the tuna in the bowl, flaking it apart.
- Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least 1 hour or overnight.
03/05/2017
recipepes.com
Cold Macaroni and Tuna Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
