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Japanese Chilled Tomato And Tuna Spaghetti

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  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Total Time: 16 minutes
  • Yield: 6 people 1x
  • Category: Main
  • Cuisine: Japanese

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

  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.

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
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