Put large pot of water over high flame for cooking the pasta. While the water is coming to a boil, prepare the tuna mixture.

Cook baby peas in microwave until just done, about 3 minutes. Plunge into a bowl of ice water. Drain.

Flake tuna into large bowl. Mix with the mayonnaise, onions, pickles, and baby peas. Add 2-3 teaspoons Lawry Salt and a squeeze or two of lemon. Refrigerate mixture until pasta is ready.

When the water boils, throw in a handful of salt and add the pasta. Cook pasta until al dente. Drain.

Fill pasta pot with cold water, return pasta to pot, stir, drain, and repeat. Drain very well. Pasta should now be sufficiently cool to mix with tuna salad.

Mix and taste. The pasta tends to “drink” the dressing, so this is best eaten the same day, though the leftovers never go to waste in my home.