Great recipe that is easily doubled or tripled, which makes it perfect for parties!
1 6.5 oz. can white tuna packed in water, drained, and finely flaked 1/2 lb. cooked elbow macaroni rinsed and drained 1-2 hard-boiled eggs, mashed 1/2 medium Vidalia or other mild onion, minced 1/2 C. celery, chopped fine 1/4 C. chopped red, green or yellow bell peppers, and a little extra for garnish 1/2 C. green olives, chopped fine, and a few extra for garnish 1 1/2 C. mayonnaise, more or less, to taste salt and pepper, to taste Paprika, for garnish
In a large bowl, combine all ingredients. Mix well. Chill 2-3 hrs at least, before serving. I slice up additional olives and peppers, and sprinkle on top, then sprinkle paprika over top, for color. Note: This recipe can be easily doubled or tripled, using 1 egg per can of tuna.