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!
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 6 people 1x
- Category: Main
- Cuisine: Japanese
Scale
Ingredients
- 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.
Keywords: recipe, pasta, healthy
Find it online: https://pickledplum.com/japanese-chilled-tomato-tuna-spaghetti/
