Multi-country Dish

Bottom (a lunch dish): spearfish (or black marlin?) a teriyaki style, mabo to-fu and sweet sour pickled cucumber (Chinese style), young lady's finger served raw with bonito flakes, pumpkin boiled in soy dashi with sugar

Top (my apology for poor presentation on the second photo - my stomach can't wait for dinner ;D) : stir fried Chinese cabbage, fried dumplings (or 'gyoza' in Japanese), and spaghetti with clam fried sauce, made with sake, soy sauce, salt, pepper and garlic.

Tuna & Mayonaisse Spaghetti (2 steps)

It is time for lunch.   You open the fridge and find mayonaisse and Welsh onions and in the cupboard you have a can of tuna.   What can you have for lunch?  Yes, a tuna mayonaisse spaghetti - my favorite, easy to make dish.

Ingredients:

Spaghetti 200 grm

Tuna 1 can (160grm)

Welsh onions 1 (15cm)

Sauce:

Sesame oil & Mayonaisse 1tbsp each

Soy sauce 1 tsp (if any) OR alternatively salt 1/2 tsp

Pepper (adjust according to taste)

Black sesame powder and white sesame powder 1 tbsp each

How to make:

1. Prepare the sauce, by combining sesame powders, soy sauce, pepper, oil & mayonaisse in a large bowl.     Cut the welsh onion into very fine little slices and mix together with the sauce.

2. Prepare boiling water for spaghetti as usual.   Boil spaghetti well and drain the water using a strainer.  Quickly move the cooked spaghetti into the large bowl and mix with the sauce well.

Ready to serve!  Taste best when it is warm.