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.
Story Behind this Recipe
I just whipped this up when my family was craving a pasta dish.
If you are using tuna packed in water, drain off the liquid and sauté the tuna with 1 tablespoon of vegetable or olive oil. The oil will spit a bit at Step 2 so be careful when you're stirring the ingredients around. This is delicious with some ichimi spice and/or sesame seeds.