• 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.