Description
This is a bright, cleansing and refreshing Japanese pasta recipe that’s perfect for warmer days or for those looking to eat lighter!
Ingredients
Scale
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 can tuna in water – reserve 2 tablespoons tuna water from the can
- 1 small onion (very finely chopped)
- 2 large tomatoes (diced)
- 1 pound dry thin spaghetti or regular spaghetti
- 1/4 cup shiso leaves or basil (shredded, about 12 leaves)
- nori sheet (shredded)
- salt and pepper to taste
Instructions
- Put soy sauce, rice vinegar, sugar, olive oil, sesame oil and 2 tablespoons tuna water and whisk until sugar has dissolved.
- Put onions, tomatoes and tuna in a bowl and pour sauce on top. Toss to coat evenly and refrigerate for at least 20 minutes.
- Bring a large pot of water with salt (water should be salty to taste) and add spaghetti. Cook until al dente, according to directions on the package (about 6-7 minutes for thin spaghetti). Rinse under cold water and drain well.
- Put spaghetti and sauce in a bowl and toss until coated evenly. Season with salt and pepper and serve topped with shiso leaves or basil and shredded nori.
Notes
This Japanese spaghetti will keep refrigerated for 2 days.
Nutrition
- Serving Size:
- Calories: 384
- Sugar: 8.5 g
- Sodium: 301.3 mg
- Fat: 5.2 g
- Saturated Fat: 0.9 g
- Carbohydrates: 65.1 g
- Fiber: 3.3 g
- Protein: 18 g
- Cholesterol: 12 mg
