Chilled Penne with Tuna and Japanese Mushrooms

Name: Chilled Penne with Tuna and Japanese Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup stemmed and halved enoki mushrooms; 1 cup shimeji mushrooms, ends trimmed; 2 tablespoons kosher salt; 12 ounces dried penne; 1/3 cup mayonnaise; 1 1/2 teaspoons Dijon mustard; 1 1/2 teaspoons lemon juice; 1/8 teaspoon pepper; 3/4 teaspoon sugar; 1 (6-ounce) can of tuna packed in oil, drained, oil reserved; 1 stalk celery, peeled and thinly sliced on a 1-inch-long angle; 1/4 cup thinly sliced red onion (1/2-inch pieces); 1/4 cup packed arugula; 1 teaspoon minced chives

Servings: persons

1/2 cup stemmed and halved enoki mushrooms
1 cup shimeji mushrooms, ends trimmed
2 tablespoons kosher salt
12 ounces dried penne
1/3 cup mayonnaise
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons lemon juice
1/8 teaspoon pepper
3/4 teaspoon sugar
1 (6-ounce) can of tuna packed in oil, drained, oil reserved
1 stalk celery, peeled and thinly sliced on a 1-inch-long angle
1/4 cup thinly sliced red onion (1/2-inch pieces)
1/4 cup packed arugula
1 teaspoon minced chives

1
Place a large pot of water over high heat, add the salt, and bring to a boil.
2
Put all the mushrooms in a fine-mesh sieve that will fit in the pot.
3
Place the sieve in the pot, making sure the mushrooms are completely submerged in the water.
4
Cook the mushrooms for 30 seconds.
5
Remove the mushrooms and set aside.
6
(Dont discard the cooking water.)
7
Return the water to a boil.
8
Add the pasta and cook, following package instructions.
9
Once cooked, rinse the pasta under cold running water until chilled, then drain well.
10
Set aside.
11
Combine the mayonnaise, mustard, lemon juice, pepper, sugar, and 1 tablespoon of the reserved tuna oil in a bowl and mix well to make the dressing.
12
Add 1/4 cup of the dressing to the cooked pasta.
13
Mix until the pasta is evenly coated, salting to taste, then divide the pasta among 4 plates.
14
In another bowl, combine the tuna, mushrooms, celery, and onion with the remaining dressing.
15
Top the pasta with the tuna and vegetables, then garnish with the arugula and minced chives.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup stemmed and halved enoki mushrooms, 1 cup shimeji mushrooms, ends trimmed, 2 tablespoons kosher salt, 12 ounces dried penne, and more.

Yes, Chilled Penne with Tuna and Japanese Mushrooms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!