So, this turned out pretty well, actually, but I must inform you that I rarely use precise measures when cooking, so here you go.

You will need:

• 1 can of tuna
• 1 pot with lid
• a bowl
• a large plate
• a pasta filter
• a fork
• a knife
• 1 Anaheim Pepper
• Salt
• Sriracha Sauce (aka “cock sauce”)
• Any pasta of choice (I used thick spaghetti)
• Olive Oil
• Oregano leaves
• Parmesan Cheese
• Mayonnaise

Preparation:

1. Fill the pot with water (about 5/6 of the pot, I’d say), preferably room temperature. Grab the amount of pasta you desire and drop it on the water. Add a considerable amount of salt.
2. Take a fresh Anaheim pepper and chop off the top. Chop the pepper in medium-sized pieces, and drop them to the pot as well. I suggest you to get rid of the seeds because they are bitter, but I actually did not take ‘em off in my case.
3. Now that you turned up the temperature of the pot, add a bit of olive oil (2 spoonfuls, I guess) and sprinkle some oregano leaves to the mix. Cover the pot with the lid.
4. Open the can of tuna and empty it on a bowl including the water that contained it. Add a squirt or two of sriracha sauce to the tuna. WARNING: Sriracha sauce tastes really good, but it’s also way, WAY too spicy! Use it carefully! With a fork add some mayonnaise and mix it all up. The result will be a creamy orange color. Be sure to crush the tuna with the fork so it doesn’t have any solid chunks.
5. As the pasta pot is boiling, add a squirt of sriracha sauce into the water, as well as you sprinkle some parmesan cheese on it.
6. Once it’s done boiling, carefully empty the pot contents into a pasta filter because it will be hot as heck. Careful with your hands, etc.
7. Serve the pasta and peppers from the filter to a plate, then add the tuna mix from the bowl on top of the meal. Add some parmesan cheese if desired.

Ok this is the whole process I followed as I recall. Remember to not put the tuna mix into the boiling pot, or else it will lose the point of why you made it in first place.

Enjoy and stuff!