Tuna and Komatsuna Japanese-style Pasta

Tuna and Komatsuna Japanese-style Pasta

I made this with things I already had on hand, and it was surprisingly good.

Ingredients: 2 servings

Pasta (1.7 mm diameter spaghetti)
200 g
Canned tuna (80 g)
1 can
1 bunch
about 1/2
Shimeji mushrooms
1 pack
Japanese leek
Grated garlic
1 tablespoon
Kombu tea
1 teaspoon
Mentsuyu (2x concentrate)
2 tablespoons
Toasted nori seaweed
1 sheet
Salt (to cook the pasta)
To taste


1. 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.
2. 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.
3. 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.

Story Behind this Recipe

I just whipped this up when my family was craving a pasta dish.