8 oz. (2 c.) elbow macaroni
1 c. celery, diced
1 sm. onion, chopped
1 tomato, diced
1/2 c. green pepper, diced
3 tbsp. pimento, chopped
6 slices of bacon
1 (7 oz.) can tuna, drained
1/2 c. mayonnaise
1 tbsp. lemon juice

Cook macaroni according to directions on package. Drain well. Rinse in cold water. Cook bacon slowly to get as much fat as possible out. Drain off fat. Pour over macaroni and mix well. Then fry bacon until crisp. Chop bacon and mix in macaroni. Add can of tuna fish, celery, onion, green pepper and pimento. Add lemon juice to mayonnaise and combine with macaroni mixture. Best if made the day before serving to allow seasonings to mingle. Before serving, sprinkle with paprika and a little more salt.