Tuna Salad

A delicious pasta salad with tuna. Pairs real well with a balsamic vinaigrette. Pretty light and nutritional; filled with phosphates, protein and the necessary fats, this simple dish makes for a great lunch.
This recipe feeds 6 to 8. And 4 or less with leftovers !

1 lb shells (pasta)
4 eggs
2 cans of tuna
1 yellow onion
2 celery stocks
1 can of corn
2 tblspn parsley
1/2 cup mayo
Salt and pepper for taste

Set a pot with hot water on the stove on high heat.
Add a pinch of salt to the water (helps keep shells from sticking together)
Once water comes to a boil add noodles.
Cook noodles a little past al dente.
Strain noodles and run them under cold water until they are completely cooled down.

Set a pot of hot water on the stove. (Make sure you fill that pot with enough water, overflow is ok) Set on high heat. Wait until water is boiling (not little bubbles boiling, you want a very heavy and hot boil)
Once water is boiling set eggs gently with a spoon in the pot. Set timer for 15 minutes. Your burner should remain on high for the 15 minutes.
Make an ice bath for your eggs (= ice + water)
When the timer goes off, turn burner off and remove eggs from pot with a spoon and place the eggs directly into your ice bath.
Wait until eggs are cold. Should take 5 minutes or more.
Perfect every time.

Drain juice.

Just showing an easy way to dice onions

Cut celery thinly.

After it's completely cooled down peel and dice eggs thinly

In a big mixing bowl combine:
Diced onions
Thinly chopped celery
2 tblspn parsley
Corn
Tuna
Noodles
1/2 cup of mayo
Mix very well. Don't forget to break up the tuna.
Add egg at the end and mix again.
Salt and pepper for taste.

Your hard work pays off !
This is a little family recipe we put together and our friends and family enjoy it so much we wanted to share it.
Questions or comments ? Don't hesitate to shoot !