Name: Kunisaki Tuna Pasta
Yield: 4 servings
Cuisine: Japanese
Ingredients: 175 g Century Tuna Chunks in Oil, drained; 45 g Oil from Century Tuna chunks (reserved from the can); 4 g Garlic, minced; 20 g Onion, minced; 100 g Canned sliced shitake mushroom; 75 g Shimeji mushroom; 50 g Tomato catsup; 9 g Hunt's Tomato Paste; 125 g Hunt's Tomato Sauce; 4 g Fresh basil, chopped; 1 g Fresh parsley, chopped; 0.5 g Bayleaf; 0.75 g Instant coffee black powder; 0.5 g Cinnamon, ground; 5 g Chicken bouillon cube; 250 g Water; 50 g Corn kernels; 65 g Angel Evaporated Filled Milk; Salt and pepper; 540 g Linguini noodles, cooked; 20 g Cream cheese, cubed; 8 g Onion leeks, sliced thinly diagonally; 1 g Furikake; 0.5 g Katsuobushi flakes

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A quick walkthrough of the full recipe, from prep to plate.

Ingredients

What you'll need.

Ingredients for Kunisaki Tuna Pasta
Quantity	Unit	Ingredient
For the tuna
175	g	Century Tuna Chunks in Oil, drained
45	g	Oil from Century Tuna chunks (reserved from the can)
For the tomato sauce
4	g	Garlic, minced
20	g	Onion, minced
100	g	Canned sliced shitake mushroom
75	g	Shimeji mushroom
50	g	Tomato catsup
9	g	Hunt's Tomato Paste View product
125	g	Hunt's Tomato Sauce View product
4	g	Fresh basil, chopped
1	g	Fresh parsley, chopped
0.5	g	Bayleaf
0.75	g	Instant coffee black powder
0.5	g	Cinnamon, ground
5	g	Chicken bouillon cube
250	g	Water
50	g	Corn kernels
65	g	Angel Evaporated Filled Milk View product
		Salt and pepper
To assemble & serve
540	g	Linguini noodles, cooked
20	g	Cream cheese, cubed
8	g	Onion leeks, sliced thinly diagonally
1	g	Furikake
0.5	g	Katsuobushi flakes

Procedure

How to cook it.

Saute the aromatics
Heat 3 tbsp oil from Century Tuna chunks over medium-high heat and saute the onion then the garlic until aromatic, about 1 to 2 minutes. Add in the mushrooms and saute for an additional minute. Add in the corn and saute for another 2 minutes.
Build the tomato sauce
Add in the rest of the ingredients for the tomato sauce. Set heat to low and simmer for 25 minutes, mixing every few minutes to prevent the bottom from sticking.
Enrich with milk
Add in the Angel Evaporated Filled Milk. Simmer for 1 minute. Season with salt and pepper. Simmer for 1 minute.
Fold in the tuna
Combine the tuna with the sauce. Gently simmer for 1 minute while mixing only gently and sparingly.
Reheat the noodles
To serve, gently reheat 180 grams of noodles with some hot water and drain well.
Toss and plate
Reheat approximately 220 to 230 grams of the sauce and toss in the pasta noodles. Arrange on a plate.
Add cream cheese
Top with 20 grams of cubed cream cheese and furikake.
Finish and serve
Top with sliced leeks and katsuobushi flakes.

Cost calculator

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Cost calculator for Kunisaki Tuna Pasta
Ingredient	Used	Cost (₱)
For the tuna
Century Tuna Chunks in Oil, drained	175 g
Oil from Century Tuna chunks (reserved from the can)	45 g
For the tomato sauce
Garlic, minced	4 g
Onion, minced	20 g
Canned sliced shitake mushroom	100 g
Shimeji mushroom	75 g
Tomato catsup	50 g
Hunt's Tomato Paste	9 g
Hunt's Tomato Sauce	125 g
Fresh basil, chopped	4 g
Fresh parsley, chopped	1 g
Bayleaf	0.5 g
Instant coffee black powder	0.75 g
Cinnamon, ground	0.5 g
Chicken bouillon cube	5 g
Water	250 g
Corn kernels	50 g
Angel Evaporated Filled Milk	65 g
Salt and pepper
To assemble & serve
Linguini noodles, cooked	540 g
Cream cheese, cubed	20 g
Onion leeks, sliced thinly diagonally	8 g
Furikake	1 g
Katsuobushi flakes	0.5 g
Estimated batch total		₱0.00
Approx cost per serving (4 servings)		₱0.00