As I wanted to bring out the flavor of the tuna, I added the oil from the tuna can as well. To keep the dish from becoming too oily, I made sure to not add too much olive oil. I had a lot of mizuna left over after making the dish, so I decided to add it to the pasta as well. The additional mizuna added some crunchiness, which made for an unusual pasta dish, but I quite enjoyed it.
Tuna Tomato Pasta with Mushrooms and Mizuna
- 200 g Spaghetti
- 80 g Mizuna Japanese Mustard Green
- 80 g Shimeji Mushrooms
- 80 g Canned Tuna with oil
- 300 ml Tomato Puree
- 15 g Consomme
- Salt To taste
- Pepper To taste
- Olive Oil As needed
- Begin by cutting the mizuna up into an easy-to-eat size.
- The base of the shimeji mushrooms should be cut off, and the mushrooms should be separated with your hands.
- Using a knife, cut any extra long mushrooms in half. In a large pot, boil some water, add a bit of salt, and add the pasta.
- The pasta boiling time will depend on its thickness.
- Once the pasta is finished, remove it from the heat and drain it.
- Then, in a frying pan, heat the garlic with a little bit of oil.
- Add the canned tuna, along with the oil from the can and saute for a bit.
- The mizuna and shimeji mushrooms should be mixed in next, followed by the consomme, salt, pepper, and tomato puree.
- Once the mixture is reduced some, add the cooked pasta and finish up by plating.
- Add any leftover mizuna on top.