Tuna-Noodle Salad My Way

1. 1

   Boil water in a 5 quart pan and cook egg noodles to al dente.

2. 2

   Drain and let cool. (I refrigerate while preparing the rest)

3. 3

   Drain Tuna and combine with onion, celery mayonnaise, dill pickle relish add chopped boiled eggs. Mix well.

4. 4

   Add season salt and ground pepper and mix well.

5. 5

   Taste. Add more seasoning or mayonnaise to your liking.

6. 6

   Best if chilled for at least 1 hour.

7. 7

   Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.