2 c. elbow macaroni
1/2 c. onion
1 tsp. sugar
1 tsp. salt
2 cans tuna in water (6 oz. can)
1 1/4 c. mayonnaise
3/4 c. relish
nutmeg

Cook macaroni in salted boiling water 10 to 15 minutes; drain and rinse in cold water. Place in icebox to cool for 10 minutes. Add in the rest of the ingredients, draining tuna fish first; mix well.

Note: Dash in nutmeg while stirring.

Taste to see if you need to add more salt for your taste.