1/2 lb. fresh mushrooms, sliced thin
2 tsp. lemon juice
1/4 tsp. thyme
1/4 c. sliced scallion greens
3 tbsp. olive oil
1/2 tsp. salt
8 oz. Elbow macaroni
1 (7 oz.) can tuna fish
8 to 10 black olives, sliced

In a serving bowl, toss the mushrooms with lemon juice until slices are lightly moistened. Then add scallions, oil, salt and thyme and toss again. Cook macaroni as directed on package, drain. Add macaroni, tuna and olives. Set aside to chill before serving.