Add salt to a pot of plenty of water and bring to a boil. Add the pasta and cook for 1 minute longer than the package instructions.

Once cooked, transfer to a colander and rinse with cold water to cool. Drain well. *For even better results, chill in ice water and then drain.

In a bowl, mix the ingredients labeled 'A'. Add the pasta and mix well.

Serve on a plate and top with shiso leaves to finish.

☆ The oil in the tuna can is full of flavor, so add it as is, but feel free to adjust to your preference.

I used bonito tuna. For a lighter taste, non-oil tuna made from albacore is also delicious.