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.