Tuna Salad

Ingredients

• 2 cups raw pasta (elbow, rotini, etc.)
• 2 cans tuna fish
• 1 1/2 cups frozen peas
• 4 ribs of celery (diced medium)
• 5 scallions, trimmed and sliced fine
• 2 hardboiled eggs
• 1 cup mayonnaise
• 1 teaspoon dried thyme
• Salt and pepper to taste

Directions

Bring water in a large pan to boil. Put pasta in, stirring until boiling resumes. Cook for seven minutes (al dente). Drain and run under cold water for a few minutes until cool, then refridgerate.

Open and drain cans of tuna. Put tuna into a large mixing bowl. Give empty tuna cans to your cats on the kitchen floor. Add mayonnaise, dried thyme, cooked pasta, diced celery, scallions and hardboiled eggs, run through an egg slicer. Stir together and put bowl back in the fridge to cool.

Steam frozen peas for just under two minutes. Drain and run cold water over them to stop the cooking. Add to salad and put bowl back in the fridge for an hour or so.