Cut the mushroom into easy-to-eat sizes. Heat them up in the microwave for 1.5 minutes (600 W) and drain excess water thoroughly.
Add the mushrooms from Step 1, tuna, and ★ condiments into a bowl and mix well.
Boil the spaghetti slightly longer than the time written on the package, and add 2 ladles of the water used for boiling it into the bowl from Step 2.
Once the spaghetti is done, quickly strain the pasta and run through ice cold water. Add the pasta into bowl from Step 2, mix thoroughly, and it's done.
This recipe makes a great hot dish too. In that case, cook the pasta according to the time written on the package in Step 3, and then just add the pasta to the mixture in Step 4 without cooling.
Story Behind this Recipe
On hot days, I don't want to use heat for anything more than boiling pasta.
-1 tbsp of lemon juice = about 1/2 lemon. -Make sure you add the butter while the mushroom is still hot, so it melts. -Adjust the amount of oil depending on the type of tuna can (for this recipe, I used an oil-free can of tuna).