This recipe is really two servings, but to make a smaller quantity would require using 1/2 a boiled egg, which is inconvenient. While I usually aim to never have leftovers, this was actually a nice dish to have more of ready and waiting for me the next day, I thought.
3/4 c macaroni noodles
1 6 oz can tuna in brine, drained
1 hard boiled egg
1 tsp Sriracha sauce
1 tsp Ranch Dressing powdered mix
3 tbs peas
1/4 c mayonnaise
Cook the macaroni noodles in boiling salted water till al dente, and drain. Stir together with the remaining ingredients.