This 15-Minute Cold Tuna and Tomato Somen Noodle is the noodle you need for summertime! With savory tuna, juicy tomatoes, and chilled umami-rich broth, you'd be happily slurping away even on a hot day.

Cold Tuna and Tomato Somen

INGREDIENTS

For Tuna & Tomato Topping

• ▢1 Tbsp rice vinegar
• ▢1 tsp sugar
• ▢2.5 oz canned tuna (½ can)
• ▢1 tomato (4.6 oz, 130 g)
• ▢⅛ tsp freshly ground black pepper
• ▢2 tsp sesame oil (roasted)

For Somen

• ▢5 shiso leaves (perilla/ooba) (optional; substitute: scallions, basil, mint, etc)
• ▢7 oz dried somen noodles (4 bundles)

For Broth

• ▢⅓ cup mentsuyu/tsuyu (noodle soup base) (1 part)
• ▢1 cup water (3 parts)

INSTRUCTIONS

 

• Gather all the ingredients.
  

Optional: Make Ahead

• You can prepare the following steps several hours before you serve. In a medium bowl, combine rice vinegar and sugar and whisk well.
• Add canned tuna (without draining the oil) to the bowl and mix well with the seasonings.
• Cut the tomato into 8 wedges, then cut each wedge into 3 pieces (about ½ inch (1.3 cm) cubes).
• Add the tomato cubes into the bowl and season with freshly ground black pepper and sesame oil. Toss all together well and keep it chilled in the refrigerator.
• Cut off the stem of the shiso leaves and roll them up from the stem side. Cut them into thin julienned strings.
• Fluff them up with fingers and set them aside.
• Make the noodle broth with 1 part mentsuyu and 3 parts cold water. Keep it chilled in the refrigerator.

When You Are Ready To Serve

• Bring a large pot of water to a boil. No need to salt the water for somen noodles. Once boiling, add the noodles separately (like spaghetti noodles) and cook according to the package instructions, usually 1.5-2 minutes.

• When You Are Ready To Serve

Bring a large pot of water to a boil. No need to salt the water for somen noodles. Once boiling, add the noodles separately (like spaghetti noodles) and cook according to the package instructions, usually 1.5-2 minutes.

• Once the noodles are done, drain into the colander. Quickly run cold water over the noodles to let cool.
• Once noodles are cool to touch, knead/rub the noodles between your hands several times under running water. This helps removing any excess oil from the noodles.
• Drain well and serve onto individual plates.
• Top the noodles with tuna and tomato mixture.
• Pour the broth over the noodles and garnish it with shiso leaves.

To Store

• If you have extra tuna and tomato mixture and broth (BEFORE serving), save them separately in airtight containers and store them in the refrigerator for 2-3 days. I recommend cooking noodles right before serving so they don't stick together.

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