Bring a pot of water to boiling point and add a tablespoon of salt. Drain the liquid from two 6 oz cans of tuna fish into the boiling water. It doesn't matter if the tuna was in oil or water, or if using light or white. Sprinkle one half pound of pasta shells into the boiling water, set a timer for 13 minutes, and once the boiling begins again, start the countdown. Meanwhile, in a separate container, add 2 teaspoons of lemon pepper to a cup and a half of real mayo. Add one half teaspoon of dry mustard to the mix. Add one half teaspoons of salt. Add the tuna and gently mix it all together. Oh, and don't forget the finely chopped celery. If everyone likes chopped onion, add that too. Try not to overwhelm it with onion though.
When the pasta is done rinse off ever so lightly. Allow it to drain well and cool off. (Warm pasta will make your mayo disappear). Rinse out the pot and dry it out. Use the pot to mix everything together. If you have a nice casserole dish that can handle what's in the pot, transfer it and then, if you want, hold a jar of paprika way above the mixture and gently tap it so the paprika falls lightly and evenly. Alternatively, put some in the palm of your hand and let it fall from high; a pinch at a time.
It'll be at it's best the next day.
I get compliments all the time when I serve it.
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