Tuesday, August 17, 2010

Japanese tuna spaghetti

I’ve been reading Eat Pray Love these days as many people are doing. In case you don’t know, it’s about the traveling experience of a divorced woman in her early 30s to Italy, India, and Bali to pursue her pure love of food, language and maybe freedom and her devotion to divinity finally found her happiness again. My favorite part is when she lived in Italy. The simple enjoyment of idleness —practicing a new language, making new friends with the local, wandering around a country with loads of amazing ancient architectures and a rich history which take chapters of a textbook to illustrate, and ultimately stuffing the stomach with scrumptious food. Every woman needs to take a break just like this from the day to day routine, the responsibility the society imposes upon us to be a good employee, wife, mom, friend and children. Just get away to be yourself, to do something you always wanted to do. Socialization is a passive and stealthy process of addition. Man is born without a piece of cloth to cover the body. Thus nothing to worry about. Then he gets education, friends, family, job, children, house, respect, status……The more he gets, the more to bear on the shoulders. Realizing this, intentionally doing subtraction every now and then is the way to find back happiness, pure and simple happiness.
Back to food! In my childhood, summer meant five things to me-watermelon, ice cream, grapes, swimming and long long summer breaks. We always ate light food during the hot season. I have learned this Japanese tuna spaghetti to cater to my husband’s love for pasta and my need for light food. It is a common dish in Japan that combines western pasta with Asian seasonings. My husband said "if there’s anything I can’t stop stuffing my mouth with until the last bite, this is definitely one."

1 package of spaghetti
1 can or package of tuna
1 Green onion-chopped
Olive oil 2 tbsp
Minced garlic 1 clove
Japanese soy sauce 2 tbsp
Salt and pepper
Nori seaweed rice seasoning to taste
Butter to taste

1. Cook pasta as instruction.
2. When the pasta is about to be done, heat a deep pan and add olive oil, and minced garlic to stir well.
3. Remove the water or oil in the tuna and add into the pan to stir fry. Then add half of the chopped green onion to stir fry until it’s soft. Add soy sauce and mix well.
4. When the pasta is done cooking, turn off the heat and leave aside about 2 tbsp of boiling water. Drain the pasta and add it into the deep pan. Add the boiling water to to mix everything well.
5. Add the remaining half of green onion to stir fry. Add salt and pepper to taste. Turn off heat.
6. When serving, sprinkle seaweed and a piece of butter onto the pasta. Mix well and it’s ready.

Here is the seaweed rice seasoning picture:


Daniela said...

Molto invitanti questi spaghetti.Un Saluto Dalla Provincia di Venezia Daniela.

Temma said...

This looks and sounds great, and will be a good way to use up the last of my green onions that have been languishing in my 'fridge. Can't wait to make it!

Katie Yoon said...

Thank you for the recipe! This looks so yummy!!

Katie said...

Thank you for the recipe! We just made this for dinner and it was soooo good! It's going to be a regular meal in our house from now on.

Yue Edwards said...

Thanks for liking it, Katie!!