Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, tuna & chinese cabbage soup pasta. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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.
Tuna & Chinese Cabbage Soup Pasta is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Tuna & Chinese Cabbage Soup Pasta is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have tuna & chinese cabbage soup pasta using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Tuna & Chinese Cabbage Soup Pasta:
- Make ready 100 grams Spaghetti
- Make ready 1 can Canned tuna
- Take 2 leaves Chinese cabbage
- Make ready 1 handful Shimeji mushrooms (optional)
- Take 2 slice Ginger
- Prepare 1 tbsp Olive oil
- Take 200 ml Water
- Get 1 Soup stock cube
- Take 1 tbsp Ponzu
- Make ready 1 Salt, black pepper
I reconfigured the recipe to include more vegetables and the result was delicious. Tuna, any of seven species of oceanic fishes, some very large, that constitute the genus Thunnus and are of great commercial value as food. Tunas are elongated, robust, and streamlined fishes; they have a rounded body that tapers to a slender tail base and a forked or crescent-shaped tail. From tuna casserole to tuna salad and tuna patties, there's no shortage of meals to make with canned tuna.
Steps 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.
Canned tuna is affordable, non-perishable, and a high-quality source of protein with very little fat. 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.
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