About the Recipe
If that's what you're thinking, you're wrong. Miso works very well with a range of western foods and in this dish, you'll get a great depth of flavour form the miso, olive oil and the parmesan cheese. If you want even greater flavour complexity, add some wasabi rocket leaves as I did here.
Ingredients
180-200g spaghetti
2 medium onions
5 cloves garlic
35g unsalted butter
2 tbsp miso
1.5 tbsp soy sauce
1 tin (145g net) tuna
15g wasabi rocket or rocket leaves
a pinch of pepper
50g shredded parmesan cheese
Preparation
peel, halve and finely chop the onions
peel and finely chop the garlic
finely chop the rocket leaves
melt the butter in a frying pan, add the onion & garlic and fry with the lid on over a medium heat for 15 mins, stirring occasionally
while the onion & garlic is cooking, bring a sauce pan of water to the boil, add the spaghetti and cook according to the packet
when the onion & garlic is ready, add the drained tuna and mix together well over a low heat, then add the soy sauce & miso and mix well again (keep the heat low, you don’t want the miso to cook)
drain the spaghetti, add it to the pan and mix together well
your miso tuna spaghetti is ready
place 1/2 the spaghetti on a plate, top with 1/2 the rocket and sprinkle with 1/2 the parmesan. repeat for the second serving