You can cut the ingredients in half or make a double or triple batch according to your needs.
1 Lb. Small Pasta Shells
2 Cans Chunk Lite Tuna - drained
3 -4 Table Spoons Minced Shallot
Mayonnaise
2 Cups Frozen Peas
Salt for seasoning the water
Bring 4quarts of water to a boil and salt the water heavily (water should taste like the Ocean's salt water)
Pour the pasta shells into the boiling water, stir immediately, then ever so often. As the pasta gets close done, taste it, frequently. When it has reached firm but not hard 'Al dente' - add the frozen peas. When the water begins to boil again, turn off the heat, remove the pot from the stove and drain the pasta and peas in a colander. Rinse the pasta and peas with cold water to stop the pasta's cooking.
Add the cooled and drained pasta and peas into a bowl or reuse the pot you just cooked them in. Add the two cans of tuna (fluff it with a fork), shallot, and mayonnaise. Mix thouroughly.
The pasta will continue to absorb the mayonnaise. Many times I'll make the salad, the night before. So I'll cover the bowl or pot and put it in the refrigerator for the night. Just before serving or putting into a container for travel, add more mayonnaise, possibly a little extra depending on how long before the salad will be consumed.
For Taste Sake
Some people like a little mustard in their pasta salad - a little dry, yellow, or brown 1 teaspoon to a tablespoon for a little extra flavor, or some horseradish for a bit of a kick.
A sliced hard boiled egg on top for presentation or chopped and mixed in can add additional richness and flavor.
Experiment with different pastas, screws, bow ties, medium shells etc.
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