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
Units
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, minced
- 2 large tomatoes, diced
- 1 pound dry thin spaghetti or regular spaghetti
- 1/4 cup shiso leaves or basil, shredded
- 1 nori sheet, shredded
- Salt and pepper, to taste
Instructions
- Make the sauce: Put soy sauce, rice vinegar, sugar, olive oil, sesame oil and 2 tablespoons tuna water and whisk until sugar has dissolved.
- Marinate the onions, tomatoes, and tuna: Put the onions, tomatoes and tuna in a bowl and pour sauce on top. Toss to coat evenly and refrigerate for at least 20 minutes.
- Cook the spaghetti: Bring a large pot of water with salt – the water should be salty to taste – and add the 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.
- Combine the spaghetti and the sauce: Put spaghetti and sauce in a bowl and toss until coated evenly.
- Season and serve: Season with salt and pepper and serve topped with shiso leaves or basil and shredded nori.
Notes
Transfer the spaghetti to an airtight storage container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6.9g
- Sodium: 216mg
- Fat: 5.4g
- Saturated Fat: 0.8g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 50.2g
- Fiber: 2.8g
- Protein: 8.9g
- Cholesterol: 0mg
