Japan
Japanese-style Tuna Pasta
Japanese-style Tuna Pasta
A soy-and-dashi tuna spaghetti with mushrooms and komatsuna, finished lightly with grated daikon and shiso.
Dishes in this family
Each dish keeps its own guide; compare the ingredient and preparation differences here.
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Natto PastaA concise Japanese-style pasta that tops chicken-stock-seasoned spaghetti with natto mixed with its seasoning and scallions, preserving its sticky texture.Read this dish →
Ume Shiso PastaA tossed pasta balancing pounded umeboshi and fresh shiso with tuna, bonito-based noodle soup concentrate, olive oil and garlic.Read this dish →
Shirasu PastaA Japanese-style oil pasta that crushes half the shirasu into the sauce and keeps the rest intact, with toasted soy sauce and pea shoots.Read this dish →
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Japanese home cooking
Dissolve tuna savoriness into dashi and soy sauce, then lighten the finish with daikon and shiso.
Pasta shapes to use
- Spaghetti
Key ingredients
- Canned tuna
- Komatsuna
- Shimeji mushrooms
- Bonito dashi
- Soy sauce
- Grated daikon
- Shiso
Follow the cooking scenes
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Step 1: Prepare the ingredients
Separate komatsuna stems and leaves, break up the mushrooms, drain tuna, grate daikon, and slice shiso.
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Step 2: Cook firm ingredients first
Sauté the stems and mushrooms first, reserving the leaves to preserve their color and texture.
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Step 3: Cook pasta in dashi
Bring water and bonito dashi to a boil, add spaghetti, and turn it several times so it absorbs the broth and the savoriness released by the vegetables evenly.
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Step 4: Finish with tuna and condiments
Add leaves, tuna and soy sauce, reduce the liquid, then top the plated pasta with uncooked daikon and shiso.
What to watch for
- Stagger the stems and leaves to preserve both crisp stems and the leaves' green aroma.
- Drain watery grated daikon lightly so it does not dilute the sauce.
What sets it apart
Unlike red tuna tomato pasta, this dish is defined by dashi, soy sauce and grated daikon.