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1
Put 2 tablespoons of olive oil in a small pot, add the garlic, and turn the heat to low.
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2
Turn off the heat when fragrant.
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3
Boil water in a pot and parboil the tomatoes.
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4
Then, cut the tomatoes into 1 cm chunks.
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5
At this time, remove the stems.
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6
Finely chop 6 shiso leaves and julienne 4 shiso leaves.
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7
Put the garlic oil from Step 1 into a bowl with the * seasoning ingredients and the remaining 2 tablespoons of olive oil into a bowl and mix well.
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8
Add the tomatoes from Step 4, the tuna, and the chopped shiso leaves and mix together.
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9
Chill in the refrigerator.
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10
(If you're in a rush, pop it in the freezer.)
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11
Boil the pasta for a minute longer than the instructions on the package, rinse in running water, and chill in ice water.
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12
Drain the pasta well and mix with the well-chilled sauce from Step 5.
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13
Transfer to dishes and garnish with the julienned shiso leaves.
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14
Chilled pasta with tomatoes and mozzarella.
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15
The preparation of the tomatoes really brings out their umami..
