Tuna Corn Pasta

Whenever I visit a supermarket in Japan and walk by the fish section, I cannot help but realize that I am in a country with a rich seafood culture. Visible are the long aisles of fresh fish and clams of all kinds, neatly packaged on display. Seasonality is often reflected in the daily specials, such as littleneck asari clams in spring, horse mackerel (aji) in summer, saury (sanma) in fall, or yellowtail (buri).

Compared with the meat section, it is intriguing to see how the fish section in a Japanese supermarket seems to possess greater presence by occupying larger rack space. In my observation, it is the opposite of the typical supermarket in the U.S., where meat sections stand out more than those of fish. Going back and forth between Japan and the U.S., I find that a power structure, or "citizenship" level, of fish and meat is reflected respectively to the difference between, well, in a simplified way, a country of sushi and a country of steak!

The great presence and preference of seafood in Japan is also reflected in a wide range of canned food. Walking down an aisle for canned products, along with canned vegetables, soups, and sauces, you cannot miss a great variety of canned seafood, from tuna, mackerel, yellowtail, to crabs, scallops, and squid. In addition to those standard canned seafood items typically preserved in oil or water, you'll find many that are pre-seasoned: for instance, miso-flavored mackerel, sardines spiced with chili, and squid pieces pickled in soy sauce.

Out of all canned fish, tuna flakes, with its familiar nickname "shii-chi-kin (sea chicken)", is one of the most popular. Japanese cooking today utilizes canned tuna in various ways, including mixing tuna flakes into salads, omelets, sandwiches, fried or stewed vegetables, or oven baked meals. I am a dedicated follower and supporter for canned tuna, and today, I will introduce one of my quick dishes that I prepare. It is a simple, yet very tasty, light pasta mildly flavored with soy sauce and accented with an appetizing butter fragrance.

The simple taste of tuna flakes matches well with a variety of pasta sauces, from tomato to cream. Stock up on some cans of tuna and try mixing them with your favorite sauce. You will be surprised at the big flavor in the little can.


Written by Ayako Akeura
A TranNet member and freelance writer/translator based in New York City

♦ INGREDIENTS
(2-3 servings)

1   can   Tuna (around 170 g)
1   cup   Corn kernels (from one fresh ear of corn or canned)
2-3   Scallions
200  g   Farfalle (bowtie pasta)
1  T   Sugar
2  T   Soy sauce
3  T   Sake (or white wine)
1  T   Cooking oil
10  g   Butter
1  T   Olive oil
    Salt and pepper to taste

g   = gram
c   = cup
T   = tablespoon
t   = teaspoon

♦ How to make Tuna Corn Pasta
1. Bring a large pot of water to boil. Add olive oil and salt, and cook pasta per package instructions.
2. Cut scallions into 1-1/2-inch pieces. If using canned corn, drain water. If using a fresh ear of corn, boil for a few minutes, drain, and cut off the kernels.
3. Heat the cooking oil in a pan and cook scallions and kernels until warmed.
4. Break tuna into flakes and add into the pan with sake. Stir with scallions and kernels for a few minutes. Sprinkle sugar and evenly distribute soy sauce around the pan. Mix together.
5. Add drained pasta into the pan, drop in butter, and mix well until butter is melted. Season with salt and pepper to taste and serve.