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Japanese Chilled Tomato and Tuna Spaghetti

Recipe courtesy of Caroline Caron-Phelps at Pickled Plum


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


  • 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
Shop Ingredients


  1. Put soy sauce, NAKANO® Organic Natural Rice Vinegar, sugar, olive oil, sesame oil, plus 2 Tbsp. 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).
  4. Rinse under cold water and drain well. Put spaghetti and sauce in a bowl and toss until coated evenly.
  5. Season with salt and pepper and serve topped with Shiso leaves or basil and shredded Nori.


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