Procedure

1. Heat 3 tbsp oil from century tuna chunks over medium-high heat and sauté the onion then the garlic until aromatic, about 1-2 minutes. Add in the mushrooms and sauté for an additional minute. Add in the corn and sauté for another 2 minutes.
2. 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.
3. Add in the Angel Evaporada. Simmer for 1 minute. Season with salt and pepper. Simmer for 1 minute.
4. Combine tuna with sauce. Gently simmer for 1 minute while mixing only gently and sparingly. 
5. To serve: Gently reheat 180 grams of spaghetti noodles with some hot water and drain well. 
6. Reheat approximately 220-230 grams of the sauce and toss in the pasta noodles. Arrange on plate
7. Top with 20 grams of cubed cream cheese and furikake
8. Top with sliced leeks and katsuobushi flakes.

CHEF’S NOTE:

You may substitute dry herbs for fresh using only 1/3 the amount needed.