Tuna Macaroni Salad

Start by placing eggs in a saucepan and submerging them completely under water. Then, bring the mixture to a rolling boil and immediately take it off the heat source. Allow the eggs to sit in the hot water for 15 minutes, which will help them cook evenly. Next, carefully remove the eggs from the hot water and immediately plunge them into a stream of cold running water to stop the cooking process. Once cooled, gently peel off the shells and set the eggs aside.

To prepare the pasta, fill a large pot with water that has been lightly salted to enhance flavor. Bring the water to a boil, then add macaroni pasta and cook until it reaches an al dente texture - slightly resistant to the bite. Remove the cooked pasta from the boiling water with a slotted spoon and drain off any excess water. Rinse the pasta under cold running water to stop the cooking process.

In a separate step, place frozen peas into a colander and rinse them with hot water to thaw. Make sure to drain the peas thoroughly after rinsing.

Now, combine the cooked macaroni pasta and thawed peas in a large bowl. Dice the eggs into small pieces and add them to the bowl with the pasta and peas. Open a can of tuna and flake it apart into small pieces, adding them to the bowl with the pasta mixture.

To bind the ingredients together, stir mayonnaise into the tuna mixture gradually, adding a small amount at a time until you achieve a moist but not soggy consistency. Season the mixture with salt and pepper to taste, then mix everything together one final time. Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour or overnight to allow the flavors to meld.