Vegan Tuna Spaghetti

1 serving
1/4 cup prepared vegan tuna salad (I used the Good Catch brand from the Whole Foods refrigerated deli case)
2 tbsp Daiya vegan mozzarella shreds
2 oz cooked spaghetti (I used leftover refrigerated spaghetti)
1 tbsp vegenaise
crushed red pepper for garnish
freshly ground black pepper for garnish

Place tuna salad in the middle of a large plate
Top with mozzarella, cover with a microwave lid, and microwave for 30 seconds
Add spaghetti and toss until coated with tuna salad
Mix in vegenaise until incorporated
Top with crushed red pepper and freshly ground pepper