Cold Tuna & Tomato Somen

TUNA & TOMATO TOPPING:--
2 tbsp rice vinegar
2 tsp sugar
140 g canned tuna
¼ tsp SIDS CRAZY SALT
¼ tsp New York Cut pepper
4 tsp sesame oil (roasted)
2 tomatoes
SOMEN:--
1 spring onion, sliced lengthways
3 mint leaves, sliced
200 g dried somen noodles
BROTH:--
½ cup mentsuyu/tsuyu (noodle soup base)
2 cups water

You can prepare the following steps several hours before you serve. In a medium bowl, combine rice vinegar and sugar and whisk well.
Add canned tuna (without draining the oil) to the bowl and mix well with SIDS CRAZY SALT.
Cut the tomato into 8 wedges, then cut each wedge into 3 pieces about 1 cm cubes.
Add the tomato cubes into the bowl and season with pepper and sesame oil. Toss all together well and keep it chilled in the refrigerator.
Make the noodle broth with 1 part mentsuyu and 3 parts cold water. Keep it chilled in the refrigerator.
When You Are Ready To Serve:-
Bring a large pot of water to a boil. No need to salt the water for somen noodles. Once boiling, add the noodles separately (like spaghetti noodles) and cook according to the package instructions, usually 1½-2 minutes.
Keep stirring with a fork to make sure the noodles don't stick to each other. Control the heat so the water won't boil over.
Once the noodles are done, drain into the colander. Quickly run cold water over the noodles to let cool.
When noodles are cool to touch, knead/rub the noodles between your hands several times under running water. This helps removing any excess oil from the noodles.
Drain well and serve onto individual plates.
Top the noodles with tuna and tomato mixture.
Pour the broth over the noodles and garnish it with shiso leaves.
To Store:-
If you have extra tuna and tomato mixture and broth (BEFORE serving), save them separately in airtight containers and store them in the refrigerator for 2-3 days. I recommend cooking noodles right before serving so they don't stick together.
Inspired by Namiko Chen