Now this isn't the tuna salad you use to make a sandwich. This is the tuna salad dish you can just whip together quick and enjoy.

My husband and I usually like to make a double batch and eat some now and save the rest for later. It's nice because you can make it quickly and then store it to enjoy whenever you want to just eat something without spending time cooking.

Step 1: Ingredients

Ingredients:
1 box of Medium Shells
1 can of Tuna
Mayonaise
Peas
Franks Red Hot sauce

Necessary Utensils:
Big Pot
Strainer
Big bowl that can go in the fridge and has a cover
Can Opener
Spoon
Fork
(Whatever you need to cook your peas)

Step 2: Preparation

Get your water boiling. While you are waiting for the water to boil and noodles to cook, you can prepare your peas. (I cooked them in the microwave.) Then strain and cool the peas with cold water. You are going to put everything in the fridge, but it is good to cool things down a bit beforehand so it doesn't have to sit in there for too long.

When the noodles are done, strain and wash them with cool water. This both cools them down and helps get off the starch so they won't stick together. I hate it when I'm eating my tuna salad and I get three noodles all stuck together, because then all you are eating is just a big hunk of noodles.

Step 3: Combine

With the peas cooked and cooled and the noodles the same, combine it all together. There isn't really a method to it, but I never put the peas in first because they sink to the bottom of the bowl anyway so they might as well start on the top. Also, add in a bit of salt, though you won't need too much. I had a little more than a cup of peas and used two heaping spoonfuls of mayonaise.

You can choose to add a bunch of hot sauce now or you can just put in a moderate amount and add to taste individually.

Once you are done, stick it in the fridge until it is as cool as you want it. I put it in for about half an hour, but the amount of time depends on how cool your ingredients were when you combined them.