Tuna Mac Salad

Probably everyone (and their mother) has a recipe for this, but I was asked to share, so I will! Of course, as with all good recipes the measurements are approximate. These measurements will make enough for a big bowl- perhaps great for a potluck or picnic.

4 c elbow noodles, cooked and cooled (I'm impatient, so I rinse mine with cold water)
1 c mayo or dressing (I prefer Duke's, but I am a sucker for BOGO, so I usually have a few jars of whatever was on sale)
2 ribs celery, chopped
1 small onion, chopped
1 large can of tuna (12 oz)
Salt and pepper to taste
1 tsp celery seed *completely optional*

Mix all ingredients. Chill for at least 4 hours. You may need to add more mayo after it has sat, as it tends to soak it up. Just mix it in and you are good to go.

You will be tempted to eat it right away, and it is good, but if you wait it is GREAT. I normally let it sit in the fridge for a day. Also, my entire family uses a dash of Worcestershire (Lea & Perrins) on theirs. I can vouch that it makes it *that much* better- TRY IT, YOU MIGHT LIKE IT!