1 pack elbow macaroni (200 gms.)-cooked
1 can tuna in water, drained and flaked
1 cup carrots, cooked and diced
1 cup garbanzos, drained
1/2 cup celery, chopped
1/4 cup onions, chopped
1 cup pineapple tidbits, drained
1 piece, red apple, diced
1 tbsp. calamansi
1/2 cup raisins
1 cup frozen peas
salt, pepper to taste
1 1/2 cup mayonnaise
2 pieces hard boiled eggs for garnish
pimiento strips for garnish

Soak diced apples in calamansi juice to prevent discoloration. Mix first 11 ingredients in bowl. Season to taste. Add mayonnaise and toss to mix. Chill. Arrange in a bed of lettuce or pechay leaves. Garnish with eggs and pimientos.

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