Wafu Style Pasta with Tuna, Cavolo Nero and Miso Broth

Ingredients

• 200 g Linguine
• 4 leaves Cavolo Nero
• 1 clove (thinly sliced) Garlic
• 1 stalk (thinly sliced, white and green parts separated) Spring onion
• 1/2 tsp Salt
• 1 can (about 80g) Tuna (canned)
• 1 tbsp Tomato paste
• 300 ml Leftover miso chicken broth
• 10 g Butter
• as needed Shredded nori (for topping)

Steps

1. Boil linguine in salted water until just before al dente.
2. Lightly fry thinly sliced garlic and the white part of the spring onion with salt in a pan.
3. Add chopped Cavolo Nero, fry briefly, then add some broth and cover to steam.
4. Add tuna and tomato paste, mix well.
5. Add linguine and remaining broth, finish cooking pasta in the pan.
6. Turn off the heat, then stir in the green part of the spring onion and a small knob of butter to emulsify at the end.
7. Serve topped with shredded nori.