2 cans drained tuna (either in oil or water—your choice)
2 cans green peas (do not drain)
1 lb. Cooked shell pasta
salt
¼ cup purple onion, chopped
1 cup mayonnaise

Mix all ingredients including the juice from the peas.  It will thicken upon chilling.  Chill for at least two hours.  The juice makes it so you do not need to use so much mayonnaise and it helps to cut the “fish” taste of the tuna.  If you do not want so much flavor from the peas, use only the juice from one can.