Steps

1. Drain the oil from 1/2 can of tuna and put it into a bowl.
   🕒 03:09
2. To the same bowl, add 2/3 tsp sugar, 25g mayonnaise (just under 2 tbsp), 3 shakes of Aji-no-moto, 1/2 tbsp soy sauce, and 1/2 tsp lemon juice, then mix well.
   🕒 03:33
3. Chill the prepared sauce thoroughly in the refrigerator.
   🕒 04:41
4. Also chill the serving plate for the pasta in the refrigerator.
   🕒 04:51
5. Remove the stems from 10 shiso leaves, stack them, roll them up, and thinly slice.
   🕒 05:16
6. Boil 1.5L water in a pot, add 20g salt to achieve a salinity of 1.2% to 1.3%.
   🕒 06:14
7. Add 100g pasta (1.4mm) to the boiling water and cook for 1 minute longer than the package instructions (approx. 6 minutes). [TIP!] Cold pasta tends to become firm when chilled with water, so cooking it 1 minute longer than indicated helps maintain a moist texture.
   🕒 10:33
8. While the pasta is cooking, prepare a bowl of ice water.
   🕒 14:45
9. Drain the cooked pasta in a colander and cool it under running water to remove the initial heat.
   🕒 16:24
10. Afterward, chill it thoroughly in ice water, then drain it again in a colander to remove excess water.
    🕒 16:47
11. Squeeze the pasta firmly with both hands to thoroughly remove any remaining water. [TIP!] Cold pasta tends to absorb water, so squeezing out the moisture ensures the flavor isn't diluted and tastes delicious.
    🕒 17:22
12. Place the pasta and the chilled tuna-mayo sauce into the cold bowl and mix well to coat everything.
    🕒 17:39
13. Serve the pasta on the chilled plate, then pile a generous amount of thinly sliced shiso leaves on top. [TIP!] Piling the shiso leaves "as much as you can" will enhance their refreshing aroma and significantly boost the deliciousness.
    🕒 18:19
14. Add Tabasco to taste, if desired.
    🕒 20:09