Cut the tomato into bite-sized pieces, and transfer into a bowl. Mix in the ◆ ingredients. Let it chill in the fridge for about 30 minutes. It will taste better this way.
Cook the pasta, and chill under cold water. Drain the excess water well, and add to the Step 1 bowl.
Add the canned tuna and roasted white sesame seeds to Step 2. Taste it and add more ponzu if you like.
Plate and garnish with shredded shiso leaves on top, and you're done.
You can use "Salaspa" (short spaghetti for salads), and eat it as a salad as well.
Story Behind this Recipe
I like eating tomatoes with ponzu and sesame oil, so I used them to make a pasta. It's refreshing so you can eat a lot of tomatoes in this dish. It became a perfect pasta for summer, so I uploaded the recipe. This is a recent favourite of mine.
*I used 1.4 mm thick pasta this time. Thin pasta is recommended. Marinate a tomato in the ingredients and let it chill in the fridge for about 30 minutes. It increases the sweetness and umami. If you don't have time, you can mix the marinade with pasta right away.