Cook the elbow macaroni in a large pot of salted boiling water for 8-9 minutes until slightly softer than al dente.

Drain the cooked macaroni and rinse under cold water to stop cooking. Set aside to cool.

In a large bowl, combine flaked tuna, celery, red onion, sweet relish, lemon juice, salt, and black pepper.

Fold the rinsed macaroni into the tuna and veggie mixture. Add mayonnaise, sour cream, hard-boiled eggs, and peas. Stir until well combined.

Cover the salad and refrigerate for at least 1-2 hours before serving to allow flavors to meld.