Ingredients:2 cans (5 ounces each) tuna, drained well1 box (16 ounces) medium shell pasta, cooked and cooled1 1/2 cups finely diced celery1/4 cup finely diced red onion1 cup frozen peas, thawed (optional)1/4 cup fresh chopped dill2 to 3 cups mayonnaiseSalt and pepperDirections:In a large bowl, mix together first 6 ingredients. Stir in 2 cups mayonnaise. If mixture seems too dry, add more mayonnaise. Season with salt and pepper to taste. Refrigerate at least an hour before serving.Recipe from Festival Foods.
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