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<Yield> 1 servings

<Prep time> 10 minutes

<Cook time> 5 minutes


  • 1 can (80g) canned tuna

  • 150g spaghetti /soba noodle (for 1 serving)

  •  2-3 Umeboshi (plums with about 8% salt content), pitted and finely chopped

  •  1 tablespoon soy sauce

  •  3 lettuce leaves (about 100g)

  • 4 shiso leaves (perilla leaves)

  • 1 tablespoon Greek yogurt or Mayo

  • 1/2 tablespoon olive oil


1. Remove pits from Umeboshi and finely chop them. In a large bowl, combine the canned tuna (including the juice), chopped Umeboshi, soy sauce, and Greek yogurt. Mix well until everything is mashed together.

2. Cut the lettuce leaves into strips about ½ inch wide and halve the length. Thinly slice the shiso leaves.

3. Bring water to a boil in a pot and add 2 teaspoons of salt (not included in the ingredient list). Cook the spaghetti according to the package instructions. Drain and rinse the spaghetti under cold water, then drain again thoroughly using a colander and pat dry with paper towels. If you are opting for soba noodle, no need to add salt.

4. Add the drained spaghetti to the bowl with the tuna mixture. Add olive oil and lettuce, and toss everything together until well combined. Serve in bowls and garnish with sliced shiso leaves.

<Miwa’s tips>

1 . Feel free to use your favorite leafy greens in this recipe. Spinach, cucumber or watercress would also be delicious options.

2. Soba noodles are also tasty substitutes for spaghetti in this dish.

<Storage time>

Store it in an airtight container in the fridge for 2 days.

2024/04/06 MIWA

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