I tend to cook Mediterranean food most of the time (duh). I just had a can of tuna and spaghetti in the pantry, nothing else, and figured I’d make spaghetti Asian-style, with a splash of soy sauce and lots of toasted sesame seeds. Luckily, the garden in the mountain was in full bloom and vigor. I plucked onions and parsley (leaving zucchinis, green beans and cabbages in their resplendent glory) and set off cooking.
INGREDIENTS: 4 servings
- 8 oz whole-wheat spaghetti
- 1 can tuna in oil (6 oz), drained
- 3 scallions (1 bunch), chopped with greens
- 1/2 cup toasted sesame seeds
- splash soy sauce (about 1/4 to 1/3 cup)
- 1/3 cup vegetable oil (or sesame oil)
- 1/2 cup chopped Italian parsley
1. Cook the pasta, drain. Drain the tuna and transfer the oil into a large skillet. Fry the chopped scallions (add extra oil if needed) till soft and browned. Transfer to pasta. Mix the tuna (broken up) with the pasta. Add the sesame seeds and a splash of soy sauce, garnish with chopped parsley and serve.
To toast sesame seeds: transfer to a skillet over gentle heat and fry over dry heat for 20 minutes, shaking or stirring every few minutes.
NOTE: A cup of finely shredded cabbage would be welcome here; just stir-fry one cup of shredded cabbage along with the green onions and add 1/2 cup of pasta water at the end (after the cabbage has softened); cover and simmer gently a few minutes and transfer to the pasta.