Cold Tuna Salad

3 cups pasta, boiled
2 tbsp celery, chopped
1 cup tuna
½ tsp pepper
1 tsp lemon juice
3 hard boiled eggs cut into small pieces
2 tsp olive oil
salt to taste

In a large bowl, take the pasta; add tuna, celery, olive oil and lemon juice.
Sprinkle salt and pepper and mix well.

Garnish with eggs.
Cover and refrigerate for a least one hour or overnight. Serve.

Courtesy: Chef Aditya Bal,