Macaroni Salad

Cook one pound of macaroni elbows and let cool.
Cook about 2 cups of frozen peas until just done (not soft).
When the macaroni and peas are cool, put in a mixing bowl.
Add mayonaisse and two cans of drained tuna fish.
Optional: celery, garlic, onions, mustard.
Taste to see if it has enough salt and is creamy enough.
Serve chilled.