Boil edamame and reserve some for decoration.

Thread four edamame beans onto a piece of cooked pasta for decoration.

Create cheese eyes using a straw or toothpick and add sesame seeds or nori seaweed for pupils.

Boil pasta in salted water until al dente.

Blend the remaining edamame into a smooth paste.

Prepare a basic white sauce (bechamel).

Add consomme soup stock granules to the white sauce.

Fry canned tuna.

Mix the fried tuna with the edamame paste.

Gently combine the pasta with the tuna and edamame mixture, adding a little pasta water for creaminess.

Season with salt and pepper.

Transfer to serving plates.

Garnish with vegetables and parsley.