Not the best picture in the world. The pasta is still warm and will absorb some more of the mayo. It still looks a bit soupy.
1 medium potato, cubed - I use yukon gold so I don't have to peel
1 lb. box of elbow macaroni
1 6 to 7 oz. can of tuna, drained, I like the kind packed in olive oil
1 cup frozen peas (they will defrost in the salad)
1 cup of diced celery
1/2 cup of diced dill pickles, (we really like pickles, reduce to 1/4 of you are not a pickle freak
2 hard boiled eggs, chopped
1 cup mayo to start, add more to get it to the consistency you like
Bring a large pot of salted water to the boil. Add the potato first, cook for ten minutes and then add the macaroni into the same pot for the additional 10 minutes it takes to cook. Drain and let cool.
When the pasta is cooling mix the rest of the ingredients using the first addition of the 1 cup of mayo. When the pasta is no longer steaming / screaming hot, but still warm transfer it to a large mixing bow. Add the tuna mix to the noodles. Give it a good mix and add enough additional mayo to get it to the consistency you like. Some people like it looser, some like a tighter salad. The potato seems weird but it adds a nice flavor. It also gives the mayo sauce a nice texture.