Tuna and Komatsuna Japanese-style Pasta Recipe

Name: Tuna and Komatsuna Japanese-style Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 200 grams Pasta (1.7 mm diameter spaghetti), 1 can Canned tuna (80 g), 1 bunch Komatsuna, 1/2 Carrot, and more.

Yes, Tuna and Komatsuna Japanese-style Pasta 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.

Tuna and Komatsuna Japanese-style Pasta

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