Cook:

1 3/4 cups dry elbow macaroni

until tender; drain.

Add:

2 tbsp. hot piccalilli relish
1/16 tsp. pepper
2 hard boiled eggs, chopped
1 stalk celery, thinly sliced
1/2 onion, thinly sliced
1 tsp. salt
3/4 c. mayonnaise
1 can tuna

Toss and refrigerate for several hours before serving.

Makes 2 quarts.