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Miso Tuna Spaghetti

Prep Time:

15 Minutes

Cook Time:

20 Minutes


2 Servings



About the Recipe

If that's what you're thinking, you're wrong. Miso works very well with a range of western foods and in this dish, you'll get a great depth of flavour form the miso, olive oil and the parmesan cheese. If you want even greater flavour complexity, add some wasabi rocket leaves as I did here.


180-200g spaghetti

2 medium onions

5 cloves garlic

35g unsalted butter

2 tbsp miso

1.5 tbsp soy sauce

1 tin (145g net) tuna

15g wasabi rocket or rocket leaves

a pinch of pepper

50g shredded parmesan cheese


peel, halve and finely chop the onions

peel and finely chop the garlic 

finely chop the rocket leaves

melt the butter in a frying pan, add the onion & garlic and fry with the  lid on over a medium heat for 15 mins, stirring occasionally

while the onion & garlic is cooking, bring a sauce pan of water to the boil, add the spaghetti and cook according to the packet

when the onion & garlic is ready, add the drained tuna and mix together well over a low heat, then add the soy sauce & miso and mix well again (keep the heat low, you don’t want the miso to cook)

drain the spaghetti, add it to the pan and mix together well

your miso tuna spaghetti is ready

place 1/2 the spaghetti on a plate, top with 1/2 the rocket and sprinkle with 1/2 the parmesan. repeat for the second serving

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