Quick Japanese tuna spaghetti
About quick Japanese tuna spaghetti
Quick Japanese tuna spaghetti is a very fast and easy spaghetti dish that is ready in 20 minutes. While cooking the spaghetti, make a simple tuna sauce to put on top. So it’s perfect for busy weekdays or when you don’t want to do anything. Also, except for green onions, it is good to make it with pantry ingredients (canned tuna, mayonnaise, soy sauce, seaweed). Moreover I like the fact that it requires few ingredients and they are inexpensive.
Recipe tips
There aren’t many tips, but I’ll write a few points that came to my mind.
Canned tuna
Since canned tuna is inexpensive and you can store it at room temperature, I suppose that every household has a stock. There are two types of canned tuna, one is packed in oil and the other in water. It doesn’t matter which one you use, hence use it as you like. The oil one has more calories, but I think it has a rich flavor. In any case, drain well before use. If you like, please read the link below about the nutrition of canned tuna.
Mayonnaise and soy sauce
I use mayonnaise and Japanese soy sauce for seasoning. Some of the Asian soy sauces are sweet, therefore use Japanese soy sauce. The ratio of mayonnaise and soy sauce is about 3: 1. (mayonnaise: soy sauce = 3: 1). I usually sprinkle 1 teaspoon of soy sauce after serving on a plate to add some kick. This depends on your taste, so you don’t have to sprinkle it.
As I always write about seasoning (this time mayonnaise and soy sauce), there are considerable differences in taste depending on the product, so please adjust the amount by checking the taste.
Quick Japanese tuna spaghetti
Equipment
- 1 pot and 1 bowl
Ingredients
- 160 gram Dried spaghetti
- 2 liter Water
- 1 tablespoon Salt
- 185 gram Canned tuna (drained weight 140 gram)
- 70~90 gram Green onion, spring onion or Salad onion
- 3 tablespoon Mayonnaise
- 1 tablespoon Japanese soy sauce for tuna sauce
- 2 teaspoon Japanese soy sauce for sprinkling
- 1/2 sheet Nori seaweed (shredded into thin strips)
Instructions
- Put 2 L water in a pot and bring to a boil and add 1 tablespoon salt. Stir the boiling water and add the spaghetti and ensure it is completely submerged. Cook for 8–12 minutes until the desired firmness. Please adjust the time. Stir the spaghetti occasionally to prevent it sticking together.
- Wash the green onions and cut off the root, and thinly slice.
- Make the sauce while cooking the spaghetti : Drain the canned tuna well and put it in a bowl. Add 3 tablespoon mayonnaise, 1 table spoon Japanese soy sauce, and 2/3 of thinly sliced green onion to the tuna, and mix well.
- When the spaghetti is cooked, drain it in a colander. Put the spaghetti evenly on a plate and place the tuna sauce on top. Sprinkle the remaining one-third of the green onions and sprinkle 1 teaspoon of soy sauce on each. Finally, put the shredded seaweed on it.
Notes
It’s very easy, so please give it a try. Regarding seaweed (nori) sheet, it’s better to eat quickly after opening the package. I put some links below for the recipes using nori sheets.
Thank you for reading and Bon Appetit!
