We tried this recipe: https://lexbake.wordpress.com/2012/05/28/tuna-macaroni-salad/ Our modifications: to make this dish lighter, we decreased the pasta from 1 lb to ¾ lb (here, gemelli) and the mayonnaise from 1 cup to ¼ cup. We also used two 5-oz cans (10 oz total) drained tuna. We still used 1 cup green peas (frozen, which we rinsed in room temperature water and then drained), 1 Tbsp whole grain mustard (such as Maille Old Style mustard), and salt and pepper to taste. We omitted the onion. Rather than making it hours ahead of time, we served it immediately. (June 2017)
As my friend Heidi suggests, you can add a dash of white vinegar for brightness. A later time, we added about 1 Tbsp white vinegar.
Cooking Adventures 