Boil elbow macaroni according to package directions until al dente.

Drain the cooked pasta and rinse with cold water to stop the cooking process.

Hard boil eggs until fully cooked. Cool the eggs, peel, and chop them into small pieces.

Dice the celery into small pieces.

Dice the onion into small pieces.

In a large salad bowl, combine the chopped eggs, diced onion, and diced celery.

Add mayonnaise, lemon juice, black pepper, seasoning salt, garlic powder, sweet pickle relish, and hot sauce to the bowl.

Drain the tuna well.

Flake the drained tuna into the bowl with the other ingredients.

Ensure the cooked pasta is relatively dry.

Add the pasta to the salad bowl.

Thoroughly mix all the ingredients until well combined.

Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.

Serve the pasta salad in bowls or on a bed of lettuce.