Super Fast Tuna & Okra Pasta

You just need one pot to make a simple Japanese style pasta.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 2 Cook: 15 min

Ingredients

Pasta for 2 people
Tinned tuna 1
Pickled plums (umeboshi) 2
Okra 10-15
Noodle stock (mentsuyu) 2 tbsp
Butter or olive oil 2 tbsp

Method

1
Start cooking the pasta. In the meantime, remove the stone from the pickled plums and finely chop. Put in a bowl with the noodle stock and the butter or oil and mix well.
2
Cut the okra into 1cm pieces and add into the pasta pan to boil for 2 minutes.
3
Mix the cooked pasta and okra with the sauce from Step 1. Add the tuna flakes and lightly mix. Season to taste before serving.

Tips & Note

Don't cut the okra too small or the seeds will end up in the pasta water. If you cut the okra and pickled plum with scissors, you won't even need a knife and chopping board.

Super Fast Tuna & Okra Pasta

You just need one pot to make a simple Japanese style pasta.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 2

Cook: 15 min

Ingredients

Pasta for 2 people
Tinned tuna 1
Pickled plums (umeboshi) 2
Okra 10-15
Noodle stock (mentsuyu) 2 tbsp
Butter or olive oil 2 tbsp

Super Fast Tuna & Okra Pasta

Recipe ID :1053 Posted on 31 AUG 2015

Serves 2

Cook 15min
views 5,897
printed 158

saved 2

You just need one pot to make a simple Japanese style pasta.

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Ingredients

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for 2 people
1
2
10-15
2 tbsp
2 tbsp

Method

Cook
15min
1
Start cooking the pasta. In the meantime, remove the stone from the pickled plums and finely chop. Put in a bowl with the noodle stock and the butter or oil and mix well.
2
Cut the okra into 1cm pieces and add into the pasta pan to boil for 2 minutes.
3
Mix the cooked pasta and okra with the sauce from Step 1. Add the tuna flakes and lightly mix. Season to taste before serving.

Tips & Note

Don't cut the okra too small or the seeds will end up in the pasta water. If you cut the okra and pickled plum with scissors, you won't even need a knife and chopping board.

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