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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R181.89
for 4 servings · R45.47 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Linguine Pasta needs 400 gLinguine Pasta 500 g 500 g at R22.99 · 80% of packR18.39
-
Grated Italian-style Hard Cheese needs 60 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
-
Self-raising Flour needs 60 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
-
Miso Paste needs 60 mlMiso Tasty White Miso Paste 200 g R69.99 · whole pack (size can't be divided)R69.99
-
Spinach needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
-
Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Line-caught Tuna Steak
- Full Cream UHT Milk
- Panko Breadcrumbs
- Dried Chilli Flakes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Grated Italian-style Hard Cheese, Lemon Juice, Line-caught Tuna Steak, Linguine Pasta, Miso Paste, Panko Breadcrumb, 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, Grated Italian-style Hard Cheese, Lemon Juice, Line-caught Tuna Steak, Linguine Pasta, Miso Paste, Panko Breadcrumb, Self-raising Flour, Spinach
How many calories does Miso Tuna Pasta have?
740 calories
How much fat content does Miso Tuna Pasta have?
grams