Tuna Macaroni Salad

I love to make a tuna macaroni salad because its delicious and so easy to make.

You will need:
16 ounces (1 box) elbow macaroni pasta
10 ounces (2 cans) tuna fish drained (chunk, oil or water)
3 hard boiled eggs chopped
1/ 2 cup (2 ribs) celery chopped (optional)
1/ 2 cup red onion finely chopped
1/ 2 cup red pepper finely chopped
1 cup mayonnaise
1 tablespoon dijon mustard
2 teaspoons lemon juice
1 teaspoon salt
1/ 2 teaspoon black pepper
Fresh parsley for garnish
Paprika or cayenne pepper for garnish

Method:
Boil the macaroni according to package direction, adding a bit of salt to the water as it begins to boil. Drain, rinse, and set aside to cool. In a large mixing bowl, combine the cooked macaroni, tuna, eggs, celery, onion and pepper. Toss gently with a spoon to combine. In another small bowl, combine the mayonnaise, mustard, lemon juice, salt, and pepper. Taste and season with more salt and pepper as needed. Pour the mixture over the macaroni and stir gently until well combined. Cover and refrigerate for at least 3 hours, up to overnight.

Tips: Tuna Macaroni Salad can be made 1 day in advance. Leftovers can be stored, covered, in the refrigerator for up to 3 days.