Start by bringing 4 quarts of water to a rolling boil in a large pot. Once boiling, stir in 4 teaspoons of kosher salt and add 1 pound of elbow macaroni. Cook the pasta for 8-9 minutes, or until slightly softer than al dente, ensuring a perfect bite once mixed with the other flavors in the Tuna Macaroni Salad.

Once the macaroni is cooked, carefully drain it in a colander and immediately rinse it under cold water until it feels cool to the touch. This stops the cooking process and prevents the pasta from getting mushy. Let the excess water drip off, ensuring that your Tuna Macaroni Salad has the right consistency without being watery.

In a large mixing bowl, combine the cooled pasta with 20 ounces of drained canned white albacore tuna, ½ cup of finely chopped celery, and ⅓ cup of finely chopped red onion. Then, stir in ½ cup of sweet relish, 2 tablespoons of lemon juice, and season with ¼ teaspoon of black pepper. Allow this mixture to sit for about 5 minutes so the flavors can meld beautifully together.

Now it's time to create the creamy base for your salad! Incorporate 1½ cups of mayonnaise and ½ cup of sour cream into the pasta mixture. Gently fold in 2 large chopped hard-boiled eggs and 1 cup of drained thawed peas for added sweetness and color. Mix thoroughly until everything is well combined, and adjust the seasoning to your taste.

Transfer the Tuna Macaroni Salad to an airtight container and cover it tightly. Chill in the refrigerator for at least an hour, allowing the flavors to develop and the dressing to thicken.