This is my wife, Kathy, and my “S.O.S.” dish—the one we rely on when we have to whip up something fast and elegant with minimal cooking. You can prepare this recipe in about 20 minutes, but you won’t skimp on taste: with mushrooms, Dijon, tuna, and chives, there are layers of wonderful flavor here, and the richness of the dish complements the cold pasta.

　　

Ingredients

serves 4

　　1/2 cup stemmed and halved enoki mushrooms

　　1 cup shimeji mushrooms, ends trimmed

　　2 tablespoons kosher salt

　　12 ounces dried penne

　　1/3 cup mayonnaise

　　1 1/2 teaspoons Dijon mustard

　　1 1/2 teaspoons lemon juice

　　1/8 teaspoon pepper

　　3/4 teaspoon sugar

　　1 (6-ounce) can of tuna packed in oil, drained, oil reserved

　　1 stalk celery, peeled and thinly sliced on a 1-inch-long angle

　　1/4 cup thinly sliced red onion (1/2-inch pieces)

　　1/4 cup packed arugula

　　1 teaspoon minced chives

　　

Step 1

Place a large pot of water over high heat, add the salt, and bring to a boil. Put all the mushrooms in a fine-mesh sieve that will fit in the pot. Place the sieve in the pot, making sure the mushrooms are completely submerged in the water. Cook the mushrooms for 30 seconds. Remove the mushrooms and set aside. (Don’t discard the cooking water.)

　　

Step 2

Return the water to a boil. Add the pasta and cook, following package instructions. Once cooked, rinse the pasta under cold running water until chilled, then drain well. Set aside.

　　

Step 3

Combine the mayonnaise, mustard, lemon juice, pepper, sugar, and 1 tablespoon of the reserved tuna oil in a bowl and mix well to make the dressing.

　　

Step 4

Add 1/4 cup of the dressing to the cooked pasta. Mix until the pasta is evenly coated, salting to taste, then divide the pasta among 4 plates.

　　

Step 5

In another bowl, combine the tuna, mushrooms, celery, and onion with the remaining dressing. Top the pasta with the tuna and vegetables, then garnish with the arugula and minced chives.

　　Takashi's Noodles