Tuna and Komatsuna Japanese-style Pasta

• 200 grams Pasta (1.7 mm diameter spaghetti)
• 1 can Canned tuna (80 g)
• 1 bunch Komatsuna
• 1/2 Carrot
• 1 pack Shimeji mushrooms
• 1 Japanese leek
• 1 tbsp Grated garlic
• 1 tsp Kombu tea
• 2 tbsp Mentsuyu (2x concentrate)
• 1 sheet Toasted nori seaweed
• 1 Salt (to cook the pasta)

1. Chop the komatsuna roughly.
2. Slice the leek thinly on the diagonal.
3. Cut the carrot into thin rectangular slices, and shred the shimeji mushrooms apart.
4. While you do this, cook the pasta in salted water and drain.
5. Heat some oil in a frying pan and add the canned tuna oil and all.
6. Add the garlic too and stir-fry.
7. Add the vegetables and stir-fry.
8. When everything is cooked, add the seasoning ingredients and mix together.
9. Add the cooked pasta and shredded nori seaweed, combine everything well and it's done.

pasta, tuna, komatsuna, carrot, pack, garlic, salt

Taken from cookpad.com/us/recipes/170328-tuna-and-komatsuna-japanese-style-pasta (may not work)