Posts Tagged tuna

Leek and mushroom pasta

Leek mushroom pasta

Here is another example of わふう パスタ (wafuu pasta)—that is, Japanese-style pasta. The possibilities are endless: see some examples here from Just Hungry. (Or Google it.)


To make this particular version:

Lightly saute sliced leeks, chopped mushrooms (portobello here, but could be shiitake), and canned tuna with:

  • salt (tiny bit)
  • pepper
  • garlic
  • olive oil

Boil spaghetti in water with a bit of dashi and salt.

After the pasta is *mostly* cooked, add it to the skillet in which the leeks and mushrooms have been sauteing, along with some of the dashi-flavoured water from the pasta.

Cook everything a bit more and that’s it!


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Veggies with almond dressing



I made this simple veggie dish from a recipe in The Enlightened Kitchen, our shojin ryori cookbook. The book uses carrots and asparagus, but I used green beans instead of the latter. The vegetables are simply boiled and served with a dressing, made by blending together the following:

2 tbsp lime juice (the recipe calls for lemon)
Powdered almonds (the recipe uses walnuts: 60 g, crushed)
2 tsp white miso
2 tsp mirin
2 tsp soy sauce
1 tbsp olive oil (the recipe calls for 2)
2 tbsp white wine
2 tbsp rice vinegar

This was a perfect bento, pictured in the adorable box that my mother-in-law gave me.

There was a lot of leftover dressing, so Yusuke used it the next night as a sauce for this mélange of asparagus, carrots, beautiful enoki mushrooms, white onions, and a bit of canned tuna.

Enoki mushrooms make me very happy. We also had them in our miso soup, along with abura-age.

enoki soup

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Tofu-tuna-veggie stir fry

Tofu-tuna-veggie stir fry

Tofu-tuna-veggie stir fry

Since I’m a pescetarian/lacto-ovo vegetarian (a.k.a. picky eater), people sometimes ask me how I get protein. The answer is: meals like this.

The “featured” ingredient in the stir fry is firm tofu, which has tons of protein—15 grams in 100 grams of tofu (less than a fourth of the package). Yusuke grilled the tofu in sesame oil and then added it to a stir fry of bean sprouts, carrots, white and green onions, and various seasonings. Next, he mixed in canned tuna—also very high in protein. And the final proteinious touch, to hold the stir fry together, was a couple of eggs, beaten and poured into the pan. We ate the dish topped with bonito flakes and a bit more soy sauce.

The soup is miso with mushrooms, green onions, and the remaining firm tofu. After this meal, I was properly fortified for the next arduous day of sitting in front of a computer screen…

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