Pasta with wakame, fresh ginger and tuna


The sun light and the scent of sea trapped in a pasta dish. A union of fresh flavors of lime and ginger and the scent of the sea thanks to the Wakame seaweed and tuna. Fast and delicious summer pasta dish.

Pasta with wakame, fresh ginger and tuna


For 2 Person(s)


  • 200 g penne pasta
  • 1 tbsp dry wakame seaweed
  • 1 piece (about 2 cm) fresh ginger
  • 1 garlic clove
  • 1 can of tuna (65 g)
  • 1 tbsp soy sauce
  • 1 tbsp (or more) lime or lemon juice
  • extra virgin olive oil

Pasta with wakame, fresh ginger and tuna Directions

  1. Cook the pasta in salted, boiling water according to the manufacturer's timing. Drain and set aside.
  2. Take one tablespoon of dried wakame and put them in warm water for 5 min until it swells. Squeeze and chop roughly.

  3. In a pan pour some olive oil. Combined with finely chopped garlic and fresh ginger and cook for 2 - 3 minutes over medium heat.

  4. Add previously drained tuna and the seaweed. Cook for 2 minutes.

  5. Add the soy sauce and the drained pasta. Cook over high heat for 1 minute. Squeeze some lime juice over the pasta and serve.


Nutrition facts

(diet, lactose free)
Per Serving


Tuesday, 17 January 2017
Although I don't prefer canned tuna, this pasta dish was pretty good. - jennyg

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