Cold summer pasta with Bitter melon, Sour Plum & Tuna
Cold summer pasta with Bitter melon, Sour Plum & Tuna

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, cold summer pasta with bitter melon, sour plum & tuna. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Cold summer pasta with Bitter melon, Sour Plum & Tuna is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Cold summer pasta with Bitter melon, Sour Plum & Tuna is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have cold summer pasta with bitter melon, sour plum & tuna using 12 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Cold summer pasta with Bitter melon, Sour Plum & Tuna:
  1. Take 240 g pasta
  2. Take 1 bitter melon
  3. Prepare 1/2 onion
  4. Take 2 cm Daikon Radish
  5. Take 5 cm cucumber
  6. Take 5 stems Cilantro
  7. Take 3 sour plum
  8. Take 1 tuna can
  9. Take 4 TBSP oil olive
  10. Make ready 3 TBSP mentsuyu
  11. Make ready 1 sheet seaweed
  12. Make ready 2 TBSP bonito flakes

This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when you need your dishes perfect at room (ahem, air) temperature. Cold soup recipes are perfect to make in big batches, and can be just as delicious as their hearty winter counterparts. Try out a complex green gazpacho with Chef Jason Franey makes this sweet and tangy summer soup by marinating fresh peaches overnight with dried apricots, honey, vinegar and olive oil. A wonderful cold summer soup, great with tortilla chips, crackers, or crusty bread.

Instructions to make Cold summer pasta with Bitter melon, Sour Plum & Tuna:
  1. In a large pot, high heat, boil salted water. Cook pasta. After that, put pasta in a cold water and let it cool.
  2. Cut bitter melon. In a medium bowl put bitter melon and pinch salt and mix them together and give it massage. This way, the bitterness will get mild. Leave it for 5 minutes
  3. In a medium pot, boil water and cook bitter melon for 5 minutes. (If you like to leave bitter flavor, you can only boil for 2 minutes). In a large bowl, rest the cooked bitter melon in ice cold water.
  4. Slice onion and put it in hot water for 2 minutes to remove the bitterness. Put onion in the same ice cold water as the bitter melon is resting.
  5. Cut daikon radish in tooth pick shape and soak in the cold water for 2 minutes.
  6. Then put it in the same ice cold water.
  7. Cut cucumbers into the same shape as the bitter melon.
  8. Smash sour plum into paste.
  9. In a small bowl, mix sour plum, tuna,olive oil and mentsuyu.
  10. Drain vegetables with salad spinner and squeeze the water out from the vegetables.
  11. In a large bowl, mix pasta and vegetables well and add the sauce.
  12. Top with cilantro, seaweed and bonito flakes if you prefer.

Can be used as a salsa if thickened. You can also substitute melon for the green grapes. This is the classic sweet and sour summer beet soup served as a shooter any time of the year. Make the most of summer vegetables with a simple pasta dish. Perfect for eating al fresco while sipping on a glass of wine.

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