[ Alan's note: The next time I make it I plan on posting an "official" recipe...but for now... :-)

• 1 pound elbow macaroni
• 3 globs of real mayonnaise
• 3 5 oz cans solid albacore white tuna (in water)
• 1 16 oz jar of sweet pickles
• 2 cans snow or sweet peas (the ones I used last night were 15 oz)

You boil the elbows to whatever consistency you like (I prefer not too soft)...drain...poor back into the pan...run cold water on them until they are cold (I don't run the cold water too fast). Drain again.

Then I take a large spoon and get three good globs of mayonnaise...plop them on top...and then mix it into the noodles by hand.

You squeeze all the water out of the tuna...and then crumble it thoroughly into a bowl. After that you mix it in...again by hand...making sure it is evenly spread throughout.

You chop the pickles into decently small (but not relish size) pieces (I use a Pamper Chef hand chopper, whacking it 16 times for each group of pickles). Mix it in by hand..again making sure it evenly spread throughout.

Finally, after draining the peas, poor them in...again...by hand...well, you get it at this point. :-)

When you eat it, salt to taste. For me, that means a lot of salt. :-) ]