4 -5 cans of tuna
1lb of pasta (the tri-colored twisty kind is our favorite!)
1/4 cup of capers
mayonnaise (we substitute Vegenaise when we're not eating dairy)
1 T. Old Bay seasoning
1 T. Dijon mustard
1. Drain cans of tuna well while pasta is cooking. Break up the tuna and add the juice of the lemon.
2. Stains and rinse pasta with cool water once it is done cooking.
3. Add celery, red onion, and capers
4. Add mayo, Old Bay, Dijon mustard, salt, and pepper.
5. Chill and enjoy!
** In my opinion, the longer it sits, the better the flavor. I'll often make it the night before I want to serve it. **