Japanese Chilled Tomato and Tuna Spaghetti

Name: Japanese Chilled Tomato and Tuna Spaghetti
Prep time: 10 minutes
Cook time: 6 minutes
Total time: 10 minutes + Model.Content.CookTime
Yield: 6 servings
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 basil shredded, about 12 leaves; nori sheet, shredded; salt, to taste; pepper, to taste

Recipe courtesy of Caroline Caron-Phelps at Pickled Plum

Yield: 6 servings | Prep Time: 10 minutes | 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.

Tip: Splash NAKANO^® Rice Vinegar on your salads instead of heavy dressing

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