Tuna Noodle Salad (TNS)

This is one of my favorite side dishes. I always try to make leftovers to take for lunch the next day. It has very unique flavors and combines a lot of my favorite things. Mitch doesn't like it because it has 'seafood' in it :-P.

I like to cook the bacon in the oven and the eggs in the instant pot for hands off easy and quick ingredient prep. Finally, this is definitely better cold and kinda cursed to eat warm, so I would leave some time for it to chill in the fridge before you serve it.

Ingredients

Feeds:

[16] oz macaroni noodles
[1] cup mayo
[1/2] cup sweet pickle relish
[1] tbsp celery seed
[1] tsp salt
[1/2] tsp ground black pepper
[1] tbsp lemon juice
[15] oz canned tuna (packed in water!)
[3] eggs, hard boiled
[1] small onion, diced
[1] cup frozen peas
[4] strips of bacon, fried or baked
[2] ribs of celery, sliced

Directions

Cook the pasta according to the box
In a bowl, stir together mayo, relish, celery seed, salt, pepper, and lemon juice.
Drain the tuna thoroughly and then mix into the sauce.
Drain the pasta and combine with the sauce in a large bowl.
Chop the hard boiled eggs, then stir them into the pasta along with the diced onion and frozen peas.
Cover with plastic wrap and chill before serving.