1 lb. elbow macaroni
1 (14 oz.) can salmon or 2 cans tuna
6 tbsp. mayonnaise
1 tsp. mustard
3 sm. onions

Boil macaroni for about 12 to 15 minutes or until cooked. Drain and rinse. Drain juice from canned salmon. Crumble salmon into small pieces. Mix mayonnaise, mustard, and onions into macaroni.

Mix well and refrigerate.