1-1/2 to 1-5/8, or 200 grams of elbow macaroni
2 eggs, hard boiled
1 medium white onion
2 stalks celery
1 can tuna, in water
about 10 tablespoons mayonase
salt
pepper
For hard boiled eggs, put eggs on burner covered in cold water. Bring to a light boil,
then turn to simmer for 30 minutes. Then put pan in running cold water, let the eggs cool.
Peel and slice with an egg slicer.
Mix everything excpet one of the eggs, use it for decoration on top of the mix.