Incredible Tuna Pea Salad

I do not know many people who remember fondly the food they ate in college. Most people remember starchy dorm food or cheap midnight pizzas, but good food? Ha!

I, however, do have a few fond memories of college food, and even a few recipes. You see, I lived in a sorority house in college, pampered with fresh salads and steamed fresh vegetables and sheltered from fattening dorm food (but not from midnight pizzas). We had a wonderful cook (I even remember her name -- Gerry) and she took good care of us, God love her.

One of my favorites lunches at the ol' Phi Mu House was Incredible Tuna Pea Salad. Nothing fancy, but a yummy combination of flavors and textures. I still get a hankerin' for it once in a while and Peach and I stuff our faces with it, as none of the boys will touch it. Must be girl food. Well, we can eat it till it comes out our ears! This recipe makes a big batch, so just half it if you don't have a crowd of college girls to feed. The combination of crunchy carrots and noodles and creamy tuna salad is just yummy. The quantities of the celery and peas is not as important as the carrots and onions in my opinion. Sometimes I leave out the celery and just add a 1/2 cup or so of peas. But I never mess with the carrots and onions or the dressing ingredients.

Incredible Tuna Pea Salad

2 lbs. tuna
1 pkg. frozen peas, thawed
1 cup diced celery
1 sml. onion, chopped
¾ cup chopped carrots
1 - ½ cup mayonnaise
1 - ½ T. lemon juice
3 T. sugar
1 can chow mein noodles (or more to taste -- we like lots of noodles)

Combine all ingredients, except chow mein noodles. Chill until ready to serve. Serve over noodles.
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