Creamy Tuna and Lettuce Soup
Cooking the lettuce first, then simmering, makes it sweeter and softer. This is a quick vegetable recipe which requires only a short time to cook.
Photographed by Takeshi Noguchi
Soups & Stews
Calorie count is per serving.
Ingredients (Serves 2)
- 1 can tuna (small, in oil) (80 g)
- 200 g lettuce
- 1 dried red chili
- 300 ml milk
- 1 tbsp vegetable oil
- 1 tbsp sake
- 1/4 tsp salt
- A pinch of pepper
Drain the tuna. If using the chunky kind, break up into flakes. Cut the lettuce into 5-6 cm squares. Deseed the chili and cut into 5 mm rounds.
Heat 1 tbsp of vegetable oil in a pot placed over medium heat. Stir-fry the lettuce and tuna. When the lettuce is tender, add the chili and stir-fry briefly.
Add 1 tbsp of sake and 200 ml of water. Bring to a boil and reduce the heat. Skim off the surface scum. Sprinkle with 1/4 tsp of salt and a pinch of pepper. Cover and simmer for 4-5 minutes at low heat. Add the milk and simmer for 30-60 seconds. Turn off the heat just before boiling.