Print

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!

Scale

Ingredients

Instructions

  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.

Notes

This Japanese spaghetti will keep refrigerated for 2 days.

Keywords: recipe, pasta, healthy

Recipe Card powered by