Japanese Tuna and Mushroom Pasta
1 lb linguine (or any long pasta)
1/2 red (or yellow) onion, thinly sliced
1 can solid white albacore tuna, drained
1/2 lb fresh shiitake mushrooms, sliced
3 T butter, cut into 1 T pieces
soy sauce to taste
1 sheet nori, cut into very thin strips
- In a large pot, bring water and salt to a boil and cook pasta to al dente. Drain, reserving pasta water, and set aside.
- Meanwhile in a large skillet, melt 1 T of the butter over medium-high heat. Add half of the mushroom and a little bit of salt and saute until browned. Remove cooked mushrooms, add another tablespoon of butter to the skillet, and cook the rest of the mushrooms until browned.
- Add the tuna and break up with a wooden spoon, tossing gently with the mushrooms. Toss all together with the pasta, remaining tablespoon of butter, and soy sauce. Add reserved pasta water to loosen sauce if necessary.
- Serve with nori on top