macaroni tuna salad

2		eggs
2  cups		macaroni
3-1/3  ounces		frozen green peas
8  ounces		tuna, drained
2  tablespoons		and 2 teaspoons fat free mayonnaise
1/8  teaspoon		salt
1/8  teaspoon		black pepper

Tip: Click on the ingredient links to learn the nutritional information for all the macaroni tuna salad ingredients. The serving size for any ingredient in macaroni tuna salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.Place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water.
2.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.
3.Put frozen peas into a colander and rinse with hot water; drain well. In a large bowl place the macaroni and peas. Peel eggs and dice them into the bowl. Put the tuna in the bowl, flaking it apart.
4.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 one hour or overnight.