Tuna pasta salad

Components

• 100 g of wheel-shaped pasta
• Half a can of tuna
• Half an onion
• 1/2 cup of button mushrooms
• 2 tablespoons of extra virgin olive oil
• Broth made with half a lemon
• Add salt and ground pepper as desired.

Ready state

1. Place a pan with 2 liters of water and one tablespoon of salt on high heat.

1. While waiting for the water to boil, get the other ingredients ready. Peel the onion and cut it in half. Set aside one half for a different recipe. Cut the remaining half in half once more. Thinly slice each of the sections.
2. Slice the mushrooms on a cutting board.
3. Open the can of canned tuna and pour the oil into a bowl. To dispose of the oil, pour it into a plastic bottle and throw it in the trash instead of pouring it down the sink.
4. In the serving bowl, combine the onion, sliced mushrooms, and tuna. Stir thoroughly.
5. Once the water reaches a boil, add the noodles and cook them following the package directions. Make sure not to overcook; the noodles should remain al dente.
6. Drain the water thoroughly. Rinse the noodles under running water while they remain in the colander to cool them. Move the noodles to a bowl with the other ingredients. Add lemon juice, olive oil, salt, and ground pepper for seasoning (keep in mind that tuna is typically salty). Stir everything well and serve. For a chilled salad, refrigerate it for 30 minutes before serving.