Japanese Chilled Tomato and Tuna Spaghetti
Yield: 6 servings
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Prep Time: 10 minutes
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Cook Time: 6 minutes
Ingredients
- ¼ cup soy sauce
- ¼ cup NAKANO® Organic Natural Rice Vinegar
- 2 Tbsp. granulated sugar
- 1 Tbsp. olive oil
- 1 tsp. sesame oil
- 1 can tuna in water (reserve 2 Tbsp. tuna water from the can)
- 1 small onion, very finely chopped
- 2 large tomatoes, diced
- 1 lb. dry thin spaghetti or regular spaghetti
- ¼ cup Shiso leaves or basil shredded, about 12 leaves
- nori sheet, shredded
- salt and pepper, to taste
Directions
- Put soy sauce, NAKANO® Organic Natural Rice Vinegar, sugar, olive oil, sesame oil, plus 2 Tbsp. 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.
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