Japanese Style Mushroom Tuna Pasta Recipe

This recipe is my absolute favorite because it turns a simple weeknight dinner into a gourmet experience with its savory blend of soy sauce and buttery mushrooms, while the quick prep and cooking time fit perfectly into my busy schedule. The addition of yuzu juice or lemon juice at the end gives it a refreshing zing that makes every bite feel like a little burst of sunshine!

My Japanese Style Mushroom Tuna Pasta is comfort food for me at its most basic: hearty spaghetti, flavor-enhancing soy sauce, lemon juice, and enough umami to make you think you’re tasting something very special indeed. And while I’m no food scientist, I can tell you that the savory blend of shiitake mushrooms and protein-packed tuna does ingenious things in the taste department as well as making this pasta dish a succulent—and sustaining—meal.

Ingredients

• Spaghetti: Provides carbohydrates for energy; versatile pasta base.
• Olive Oil: Rich in healthy fats; adds smooth texture.
• Mushrooms: Source of fiber and umami; enhances depth of flavor.
• Tuna: Packed with protein and omega-3; offers a savory taste.
• Soy Sauce: Adds saltiness and depth; boosts umami notes.
• Mirin: Lends sweetness and balance; traditional flavor enhancer.
• Garlic: Infuses dish with bold and aromatic notes; antioxidant properties.

Ingredient Quantities

• 8 oz (225g) spaghetti or any preferred pasta
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 small onion, thinly sliced
• 8 oz (225g) mixed mushrooms (shiitake, enoki, maitake), sliced
• 1 can (about 5 oz or 140g) tuna in oil, drained
• 2 tablespoons soy sauce
• 1 tablespoon mirin (Japanese sweet rice wine)
• 1 tablespoon sake
• Salt and pepper to taste
• 1 tablespoon butter
• Fresh parsley or shiso leaves, chopped, for garnish
• Optional: 1 teaspoon yuzu juice or lemon juice for brightness

Instructions

1. Prepare the pasta according to the package instructions until it has reached the al dente stage. Drain the pasta and set it aside, but be sure to reserve 1 cup of the starchy cooking water.

2. In a wide frying pan, warm the olive oil over medium heat. Stir in the minced garlic and sliced onion, cooking until the onion is clear and smelling sweet.

3. Combine the assorted mushrooms with the pan and sauté, stirring often, until the mushrooms are tender and any liquid they give off has evaporated.

4. Mix in the drained tuna, breaking it into smaller pieces with a wooden spoon or spatula.

5. In the skillet, combine the soy sauce, mirin, and sake. Stir well to mix. Let the mix simmer for several minutes.

6. Taste and adjust the salt and pepper. Season as needed.

7. Introduce the same pasta, now well cooked and drained, to the skillet with the sauce. Move a bit of the mix aside, adding water to the sauce as needed until the mix reaches the desired consistency, then reintroduce the pasta to the sauce to finish the dish.

8. Mix in the butter until melted and completely combined to add richness to the dish.

9. Take the skillet off the heat and add a splash of yuzu juice or lemon juice, if you are using it, to really make the flavors pop.

10. Serve the pasta piping hot, crowned with chopped fresh parsley or shiso leaves, for a hit of fresh herbal flavor.

Equipment Needed

1. Large pot
2. Colander
3. Measuring cup
4. Wide frying pan or skillet
5. Wooden spoon or spatula
6. Knife
7. Cutting board
8. Mixing spoon
9. Small bowl or cup (for measuring and holding small amounts of liquid)

FAQ

• Can I use a different type of pasta?Any type of pasta may be used, such as linguine, fettuccine, or a gluten-free option.
• What mushrooms work best?Saying, “These flavors work well together,” is one thing. But when you taste the final result, you can understand the magic that can happen when certain ingredients are paired together. Ingredients are listed or suggested for a reason. Sometimes it’s even for several reasons. For instance, in the case of mushrooms, which are listed in the recipe as shiitake, enoki, and maitake, and recommended for flavoring, but you can also use button mushrooms or any other variety that you can get your hands on.
• Is there a substitute for mirin?If mirin is unavailable, you can use a small amount of sugar and rice vinegar as a substitute.
• Can I make this recipe vegetarian?Yes, leave out the tuna and include more mushrooms or add tofu for protein.
• What can I use instead of sake?You can substitute sake with dry white wine or water.
• How do I adjust the seasoning?First, taste the dish. Then, add the salt and pepper gradually so that you don’t over-season it.
• How can I add a citrus flavor?Add a teaspoon of yuzu juice or lemon juice for a refreshing citrus note.

Substitutions and Variations

Spaghetti: Can be replaced with fettuccine, linguine, or rice noodles for a gluten-free alternative.
Olive oil: For a nuttier flavor, use sesame oil.
Substitute button mushrooms or cremini mushrooms for mixed mushrooms if you can’t find them.
Tamari or coconut aminos can be used for a gluten-free alternative to soy sauce.
Mirin: If unavailable, combine rice vinegar with a small amount of sugar to replace mirin.

Pro Tips

1. Pasta Water Magic Use the reserved starchy pasta water strategically to help emulsify the sauce. Add a little at a time as you combine the pasta with the sauce to achieve a silky texture.

2. Mushroom Depth For extra flavor, consider using a mix of dried and fresh mushrooms. Soak the dried mushrooms in warm water and incorporate both the rehydrated mushrooms and their soaking liquid into the dish for added depth.

3. Tuna Upgrade Swap the canned tuna for fresh, seared tuna or high-quality tuna belly (toro) for a richer taste and texture. Sear quickly on high heat before integrating it into the pasta.

4. Sake Boost For a stronger sake flavor, reduce the sake separately until it’s syrupy before adding it to the dish. This concentrates its flavor, giving the dish a more robust character.

5. Herb Aromas Lightly bruise the shiso leaves before chopping them. This releases their essential oils and enhances their aromatic presence in the final garnish.