1 cup mayo
1/4 cup sweet relish
1 1/2 tablespoons stone ground dijon mustard
2 teaspoons lemon juice
1 1/2 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 can (12 oz) albacore tuna, drained
1 cup sweet peas
1 cup shredded cheddar cheese
1/2 cup chopped celery (about 3 stalks)
2 shallots, minced
In a large stock pot, cook elbow macaroni according to package directions. While it is cooking, in a large bowl, whisk together mayo, relish, dijon mustard, lemon juice, celery salt and pepper. Add in tuna, peas, cheddar cheese, celery and shallots. Once macaroni is cooked, drain it well and stir into the tuna mixture. Mix well. Serve immediately.