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1 c. mayonnaise
4 oz. elbow macaroni, cooked
and drained
1 c. frozen peas, cooked
1/2 c. onion
2 Tbsp. vinegar
dash of pepper
1 can (7 oz.) tuna, drained
and flaked
1 c. celery
1/4 c. snipped dill or 1 Tbsp.
dill weed

In large bowl stir together mayonnaise, vinegar and
pepper until smooth. Add remaining ingredients; toss to coat
well. Cover and chill. This recipe can be doubled as needed.

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