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Japanese-style tuna pasta｜Koh Kentetsu Kitchen

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

water : 1.5L
塩 : 大さじ1
スパゲティ : 160g
にんにく : 1かけ
(A)オリーブオイル : 大さじ2～3
ツナ缶詰(小) : 2缶
ゆで汁 : おたま1杯分(50～60ml)
醤油 : 小さじ1
青じそ(みじん切り) : 3～4枚
こしょう : 適量
(B)仕上げ用オリーブオイル : 適量

Time required

15minutes

Procedure

1) Prepare 01:12
Put water and salt in a frying pan and bring to a boil to boil the spaghetti.
Finely chop the garlic.
2) Make tuna sauce 02:18
Put 1 garlic and olive oil (A) in another frying pan and fry on low heat for 3-4 minutes.
Add tuna, fry on low medium heat for 1 minute, add boiled juice and simmer.
3) Finish 04:48
Put the boiled spaghetti in the frying pan of 2 and mix with the tuna sauce.
Turn off the heat, add soy sauce and green perilla and mix.
Pepper, (B) finish with olive oil.

Point

・ Amount for 2 people.
・ Boil 1 minute shorter than the display time.
・ Remove excess soup from tuna cans.
・ When frying tuna cans, be careful as oil splashes if the temperature is high.
・ Remove excess water from the tuna and fry it well to condense the flavor.
・ Fry until the tuna and garlic are integrated.
・ Add your favorite condiments such as green onions and Japanese ginger.
・ You can add mushrooms and chili peppers as you like.