Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is the ANSWER for me on a hot summer day. I could eat the whole bowl. Usually serve on lettuce with a tall glass of lemonade.

Ingredients Nutrition


  1. Cook macaroni according to package directions, drain in colander and rinse with cold water.
  2. In a large bowl, place the macaroni and peas.
  3. Add the eggs and tuna; mix well.
  4. Mix together mayo, salt, and pepper.
  5. Add to tuna mixture a little at a time; mix well.
  6. Cover and refrigerate for at least 1 hour or overnight.
Most Helpful

5 5

My girlfriends and I got together for lunch and I served this. We all loved it. Very simple but so yummy and great on a warm afternoon. I served this with fresh fruit, and steamed broccoli. A wonderful lite and tasty lunch. Thanks for a great recipe.

5 5

Wow this was good! The only changes I made were taking the peas straight out of the freezer and cooking them with the pasta and upping the amount of black pepper to 1/4 teaspoon. I ate mine while it was still warm for lunch today and it was delicious - now I am looking forward to enjoying the cold leftovers later!

4 5

I definitely recommend using more mayo than suggested, I used double. And added a can of sliced olives. Otherwise, great recipe!