Large pot and small pot 3 large eggs if you have an egg allergy don’t use the eggs One small sweet onion 1 Lb gluten free of elbow macaroni 1 1/2 cups of Mayonnaise Two cans of light tuna Seasoning salt

In a large pot boil the macaroni according to instructions on the box drain set aside
Boil eggs for 15 minutes put in cold water to stop cooking
Crack eggs when cool cut put into pasta
Add tuna after draining
Cut onion into small pieces add
Add mayo and seasoning salt mix well put in Container with lid chill in refrigerator for two hours. Eat within a week.