12 oz. elbow macaroni
Lemon juice
1 can (6 1/2-7 oz.) tunafish
1/2 med. sized onion, finely chopped
1 sm. pimento
1/4 c. chopped canned or fresh tomatoes
2 tbsp. butter
4 tbsp. chopped olives
1 tbsp. capers
2 tbsp. raisins
2 or more tsp. cumin
Salt, pepper & Tabasco to taste
6 eggs
3 c. grated cheese

Boil the macaroni according to package directions.

Add lemon juice to the tunafish. Set aside. Saute the onion, pimento and tomatoes in butter. Add the tuna, olives, capers, raisins, cumin and seasonings and cook for a few minutes. Beat eggs slightly, add to the tuna mixture. Blend in the macaroni.

Butter, then line a shallow pyrex dish with about 1 cup of cheese. Spread the tuna mixture over the cheese and add the remaining 2 cups of cheese as a topping.

Bake at 350 degrees for approximately 45 minutes. Can be served either hot or cold. Serves 15-20 when cut into squares.