It’s a culinary fusion of epic flavour proportions, Chef! Italy gets inspiration from Japan with this mouthwatering medley. Al dente strands of linguine pasta are coated in a silky miso-infused bechamel sauce. This adds a salty-sweet and deeply savoury background for the shredded tuna, earthy spinach and golden panko breadcrums & spicy cheese.
Miso Tuna Pasta
Miso Tuna Pasta
with spicy cheese & breadcrumbs
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Dried Chilli Flakes
- Full Cream UHT Milk
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Lemon Juice
- Line-caught Tuna Steak
- Linguine Pasta
- Miso Paste
- Panko Breadcrumbs
- Self-raising Flour
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
GOLDEN CRUMBS
Place a pan over medium-high heat with a knob of butter and a drizzle of oil. Once melted, add the breadcrumbs and toast until lightly golden, 1-2 minutes. Remove from the pan and combine with the cheese and chilli flakes (to taste).
TUNA
Return the pan to high heat with a drizzle of oil. Pat the tuna dry with paper towel. When hot, sear the fish until golden,10 seconds per side. Remove from the pan. Using two forks, gently shred the tuna, and season.
CREAMY MISO MOMENT
Place a pot over medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour and the garlic to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk and 100ml [200ml]|#7DA0D7 of the reserved pasta water until the sauce thickens slightly. Whisk in the miso. Add the tuna, the pasta and Spinach. Cook until the spinach is wilted, 2-3 minutes. Loosen with a splash of water if it's too thick and season.
TIME TO DINE
Bowl up the miso pasta, drizzle over the lemon juice (to taste), and sprinkle over the spicy cheesy breadcrumbs. Dig in, Chef!
Linguine Pasta - 100g
Grated Italian-style Hard Cheese - 15ml
Dried Chilli Flakes - 5ml
Panko Breadcrumbs - 20ml
Line-caught Tuna Steak - 150g
Self-raising Flour - 15ml
Garlic Clove - 1
Full Cream UHT Milk - 100ml
Miso Paste - 15ml
Spinach - 40g
Lemon Juice - 10ml
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
GOLDEN CRUMBS
Place a pan over medium-high heat with a knob of butter and a drizzle of oil. Once melted, add the breadcrumbs and toast until lightly golden, 1-2 minutes. Remove from the pan and combine with the cheese and chilli flakes (to taste).
TUNA
Return the pan to high heat with a drizzle of oil. Pat the tuna dry with paper towel. When hot, sear the fish until golden,10 seconds per side. Remove from the pan. Using two forks, gently shred the tuna, and season.
CREAMY MISO MOMENT
Place a pot over medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour and the garlic to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk and 100ml [200ml]|#7DA0D7 of the reserved pasta water until the sauce thickens slightly. Whisk in the miso. Add the tuna, the pasta and Spinach. Cook until the spinach is wilted, 2-3 minutes. Loosen with a splash of water if it's too thick and season.
TIME TO DINE
Bowl up the miso pasta, drizzle over the lemon juice (to taste), and sprinkle over the spicy cheesy breadcrumbs. Dig in, Chef!
Linguine Pasta - 200g
Grated Italian-style Hard Cheese - 30ml
Dried Chilli Flakes - 10ml
Panko Breadcrumbs - 40ml
Line-caught Tuna Steak - 300g
Self-raising Flour - 30ml
Garlic Clove - 1
Full Cream UHT Milk - 200ml
Miso Paste - 30ml
Spinach - 80g
Lemon Juice - 20ml
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
GOLDEN CRUMBS
Place a pan over medium-high heat with a knob of butter and a drizzle of oil. Once melted, add the breadcrumbs and toast until lightly golden, 2-3 minutes. Remove from the pan and combine with the cheese and chilli flakes (to taste).
TUNA
Return the pan to high heat with a drizzle of oil. Pat the tuna dry with paper towel. When hot, sear the fish until golden,10 seconds per side. Remove from the pan. Using two forks, gently shred the tuna, and season.
CREAMY MISO MOMENT
Place a pot over medium heat with 30g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour and the garlic to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk and 300ml [400ml]|#7DA0D7 of the reserved pasta water until the sauce thickens slightly. Whisk in the miso. Add the tuna, the pasta and Spinach. Cook until the spinach is wilted, 3-4 minutes. Loosen with a splash of water if it's too thick and season.
TIME TO DINE
Bowl up the miso pasta, drizzle over the lemon juice (to taste), and sprinkle over the spicy cheesy breadcrumbs. Dig in, Chef!
Linguine Pasta - 300g
Grated Italian-style Hard Cheese - 45ml
Dried Chilli Flakes - 15ml
Panko Breadcrumbs - 60ml
Line-caught Tuna Steak - 450g
Self-raising Flour - 45ml
Garlic Cloves - 2
Full Cream UHT Milk - 300ml
Miso Paste - 45ml
Spinach - 120g
Lemon Juice - 30ml
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
GOLDEN CRUMBS
Place a pan over medium-high heat with a knob of butter and a drizzle of oil. Once melted, add the breadcrumbs and toast until lightly golden, 2-3 minutes. Remove from the pan and combine with the cheese and chilli flakes (to taste).
TUNA
Return the pan to high heat with a drizzle of oil. Pat the tuna dry with paper towel. When hot, sear the fish until golden,10 seconds per side. Remove from the pan. Using two forks, gently shred the tuna, and season.
CREAMY MISO MOMENT
Place a pot over medium heat with 30g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour and the garlic to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk and 300ml [400ml]|#7DA0D7 of the reserved pasta water until the sauce thickens slightly. Whisk in the miso. Add the tuna, the pasta and Spinach. Cook until the spinach is wilted, 3-4 minutes. Loosen with a splash of water if it's too thick and season.
TIME TO DINE
Bowl up the miso pasta, drizzle over the lemon juice (to taste), and sprinkle over the spicy cheesy breadcrumbs. Dig in, Chef!
Linguine Pasta - 400g
Grated Italian-style Hard Cheese - 60ml
Dried Chilli Flakes - 20ml
Panko Breadcrumbs - 80ml
Line-caught Tuna Steak - 600g
Self-raising Flour - 60ml
Garlic Cloves - 2
Full Cream UHT Milk - 400ml
Miso Paste - 60ml
Spinach - 160g
Lemon Juice - 40ml
Frequently Asked Questions
What is the preparation time for Miso Tuna Pasta?
The preparation time for Miso Tuna Pasta with spicy cheese & breadcrumbs is between 20 and 40 minutes.
What is the total time required to make Miso Tuna Pasta with spicy cheese & breadcrumbs?
The total time required to make Miso Tuna Pasta with spicy cheese & breadcrumbs is between 30 and 50 minutes.
How many servings does Miso Tuna Pasta provide?
4 servings
What are the main ingredients in Miso Tuna Pasta?
Dried Chilli Flakes, Full Cream UHT Milk, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon Juice, Line-caught Tuna Steak, Linguine Pasta, Miso Paste, Panko Breadcrumbs, Self-raising Flour, Spinach
What is the nutritional information of Miso Tuna Pasta?
Calories: 740, Carbs: 99 grams, Fat: grams, Protein: 59.9 grams, Sugar: 10.7 grams, Salt: 1077 grams
How do I prepare Miso Tuna Pasta?
CREAMY MISO MOMENT: Place a pot over medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour and the garlic to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk and 100ml [200ml]|#7DA0D7 of the reserved pasta water until the sauce thickens slightly. Whisk in the miso. Add the tuna, the pasta and spinach. Cook until the spinach is wilted, 2-3 minutes. Loosen with a splash of water if it's too thick and season. PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil. GOLDEN CRUMBS: Place a pan over medium-high heat with a knob of butter and a drizzle of oil. Once melted, add the breadcrumbs and toast until lightly golden, 1-2 minutes. Remove from the pan and combine with the cheese and chilli flakes (to taste). TIME TO DINE: Bowl up the miso pasta, drizzle over the lemon juice (to taste), and sprinkle over the spicy cheesy breadcrumbs. Dig in, Chef! TUNA: Return the pan to high heat with a drizzle of oil. Pat the tuna dry with paper towel. When hot, sear the fish until golden,10 seconds per side. Remove from the pan. Using two forks, gently shred the tuna, and season.
What should be prepared from my kitchen to make Miso Tuna Pasta?
Dried Chilli Flakes, Full Cream UHT Milk, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon Juice, Line-caught Tuna Steak, Linguine Pasta, Miso Paste, Panko Breadcrumbs, Self-raising Flour, Spinach
How many calories does Miso Tuna Pasta have?
740 calories
How much fat content does Miso Tuna Pasta have?
grams
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