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Gather all the ingredients.
Start boiling 4 quarts (16 cups, 3.8 L) water in a large pot. Once boiling, add 1 Tbsp Diamond Crystal kosher salt and 7 oz spaghetti.
Stir to make sure the noodles don’t stick to each other. While waiting for the pasta to cook, prepare the other ingredients.
Peel 2 cloves garlic and thinly slice them.
Remove the tough core of 3 leaves green cabbage and cut into 1-inch-square pieces.
Drain ½ (5-oz) can albacore tuna. Break any big chunks into smaller pieces (optional).
Heat 1 Tbsp extra virgin olive oil in a large frying pan over medium heat. Add the garlic to start infusing its flavor into the oil.
When the garlic is sizzling, add the cabbage and coat with the oil for 2 minutes.
Add the canned tuna and toss it together with the cabbage.
Add freshly ground black pepper, 1 Tbsp unsalted butter, and 1 Tbsp miso. Stir to mix well and let the butter melt completely.
Reserve ¼ cup pasta water and add to the frying pan. Shake the pan and mix all the ingredients together.
Add 2 tsp soy sauce and 2 tsp mirin.
When the spaghetti is done cooking, add to the pan. Toss the spaghetti to mix it all together.
Season the spaghetti with freshly ground black pepper. Taste and add salt if needed. Serve the pasta to individual dishes.