Boil 3 large eggs until hard boiled; 7 minutes or more.  In a medium sized pasta pot bring water to a rolling boil over high heat and add 16 ozs. of pasta of your choice; I used Fusilli wheat pasta today and boil over medium heat at least 10 minutes and immediately drain and rinse with cold water.  While pasta is cooling down, remove eggs from boiling water and cool down in cold water; peel and chop.  Drain water from canned tuna and add tuna into a large mixing bowl along with all the other ingredients and mix well and adjust salt, pepper and mayonnaise as needed.  Do not use a watered down or low calorie mayonnaise or salad dressing unless you want to live longer than 120 years.  Dukes brand of mayonnaise might not be available in areas west of the Mississippi River.  Place tuna salad in a plastic covered container or stainless steel container, cover with clear wrap and refrigerate overnight allowing flavors to infuse and serve the next day.  However, you can serve it immediately if you so desire.

YIELD:  8 or more servings.

This recipe was received from Scott McFaulds, US Army retired from Monroe, NC.  I have gleaned from his Italian culinary skills.  Below pix of the Tuna Pasta by Bill aka Mickey Porter on 01-28-09: