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)
- Chop the komatsuna roughly.
- Slice the leek thinly on the diagonal.
- Cut the carrot into thin rectangular slices, and shred the shimeji mushrooms apart.
- While you do this, cook the pasta in salted water and drain.
- Heat some oil in a frying pan and add the canned tuna oil and all.
- Add the garlic too and stir-fry.
- Add the vegetables and stir-fry.
- When everything is cooked, add the seasoning ingredients and mix together.
- 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)