Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, tuna & chinese cabbage soup pasta. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Tuna & Chinese Cabbage Soup Pasta is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Tuna & Chinese Cabbage Soup Pasta is something which I have loved my whole life.
A tuna (also called tunny) is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers.
To get started with this particular recipe, we have to first prepare a few components. You can have tuna & chinese cabbage soup pasta using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Tuna & Chinese Cabbage Soup Pasta:
- Get 100 grams Spaghetti
- Take 1 can Canned tuna
- Take 2 leaves Chinese cabbage
- Make ready 1 handful Shimeji mushrooms (optional)
- Prepare 2 slice Ginger
- Prepare 1 tbsp Olive oil
- Get 200 ml Water
- Prepare 1 Soup stock cube
- Get 1 tbsp Ponzu
- Get 1 Salt, black pepper
I reconfigured the recipe to include more vegetables and the result was delicious. In the end, the light tuna did a better job of absorbing the dressing, but we disliked its watery, shredded texture. From tuna casserole to tuna salad and tuna patties, there's no shortage of meals to make with canned tuna. Canned tuna is affordable, non-perishable, and a high-quality source of protein with very little fat.
Instructions to make Tuna & Chinese Cabbage Soup Pasta:
- Boil water to cook the spaghetti. Cut the cabbage in half vertically and then sideways into small pieces. Wash the shimeji mushrooms and discard the root ends. Julienne the ginger.
- Start to boil the pasta (shorten the cooking time by 1 minute). Next, heat oil in a frying pan and then stir fry the ginger, cabbage, and shimeji mushrooms. Season with plenty of salt and pepper.
- Cook the cabbage and mushrooms till the moisture evaporates. Add in the drained tuna and gently stir fry. Add in water and the soup stock cube and simmer for a while.
- Next add in the pasta and ponzu to the stir fry and quickly bring to a boil. Season with salt and pepper and it's done.
Tuna packed in water has a milder flavor and fewer calories than oil-packed, so if you need a can for your everyday tuna salad on rye, water-packed works fine. For the best flavor and a richer. The term tuna encompasses several species of fish, including skipjack, albacore, yellowfin, and bigeye. Skipjack is the most commonly consumed species. Meaty tuna steaks and fillets cook quickly on the grill or stovetop, and the subtle flavor can be enhanced by a variety of sauces and seasonings.
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