Japanese Chilled Tomato And Tuna Spaghetti

This is a bright, cleansing and refreshing Japanese pasta recipe that’s perfect for warmer days or for those looking to eat lighter!


  • 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


  1. Put soy sauce, rice vinegar, sugar, olive oil, sesame oil and 2 tablespoons tuna water and whisk until sugar has dissolved.
  2. Put onions, tomatoes and tuna in a bowl and pour sauce on top. Toss to coat evenly and refrigerate for at least 20 minutes.
  3. 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.
  4. 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.


This Japanese spaghetti will keep refrigerated for 2 days.


Keywords: recipe, pasta, healthy

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