Somen, fresh tomatoes and tuna recipe

Instructions

1. Wash the tomatoes thoroughly. For a smoother, more refined texture, you can remove the skin from the tomatoes by incising them in the shape of a cross and plunging them into boiling water for 30 seconds. Then immediately transfer them to a bowl of iced water to stop the cooking process. The skin will peel off easily. Cut the peeled tomatoes into small cubes. If you prefer a more rustic texture, leave the skin on. Set aside in a large salad bowl.

2. Drain the canned tuna well and flake with a fork to obtain a light texture. If you prefer a more homogenous blend, you can mix it gently into the sauce.

3. Collect the juice from the garlic clove using a garlic press or the Japanese method: using a fine grater, squeeze the pulp to extract the juice. Add it to the salad bowl, along with the oil. Mix well.

4. In a large bowl, combine the chopped tomatoes, crumbled tuna and garlic. Add the olive oil, then salt and pepper to taste. Mix well to combine all ingredients.

5. Bring a large pot of water to the boil. Add the somen noodles and cook according to package directions, usually between 2 and 3 minutes, until slightly al dente. Once cooked, drain and immediately rinse in cold water to stop the cooking process and remove excess starch.

6. Arrange the cooled somen noodles in large bowls or individual plates. Pour the tomato, tuna and garlic mixture generously over the noodles. You can also adjust the amount of olive oil if you prefer a stronger taste.

7. If you've opted for shiso leaves, wash them thoroughly under cold water, then chop finely. Sprinkle them delicately over the top of the salad to add a fresh, slightly lemony, herbaceous note. The shiso will bring a beautiful color and refined fragrance to your dish.

8. For even more flavor, you can set this salad aside in the fridge for a few minutes before serving. Enjoy it chilled, ideal for sunny days or as an accompaniment to a light barbecue.