Chilled Tuna and Tomato Pasta

Steps

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1. 1
   Halve the tomatoes, remove the stem end, and cut them into 1.5–2 cm cubes. Place them in a bowl.
   ▶ ≈2:26
2. 2
   Drain the liquid from the canned tuna and add it to the bowl with the tomatoes.
   ▶ ≈3:16
3. 3
   Add soy sauce, mentsuyu, sugar, vinegar, grated garlic, and olive oil to the bowl. Mix well, cover with plastic wrap, and refrigerate.
   ▶ ≈3:31
4. 4
   Snap the pasta in half and place it in a large microwave-safe bowl. Add enough water (about 500 ml) to submerge the pasta completely, sprinkle salt, and stir gently. Cover with plastic wrap and microwave at 600W for 10 minutes (package cooking time plus 3 minutes).
   ▶ ≈4:00
5. 5
   Rinse the shiso leaves and pat dry with paper towels. Stack them, trim off the stem end, roll from the bottom up, cut in half, align the edges, and slice thinly into shreds.
   ▶ ≈5:22
6. 6
   After microwaving, check the pasta's firmness. Drain the pasta and rinse it in cold water to cool completely, then drain thoroughly.
   ▶ ≈6:04
7. 7
   Remove the chilled tomato mixture from the refrigerator, add the cooled pasta and shiso leaves, and toss well to combine. Taste and adjust seasoning with additional mentsuyu or soy sauce if needed. Plate and serve.
   ▶ ≈7:01