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Brighten up your table with this vibrant and healthy Tosakanori dish. The combination of octopus, tomato, and Genovese sauce creates an exquisite medley of flavors and textures that’s perfect for any occasion.

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Ingredients (for 2 people):

• Tosakanori (before desalting/reconstituting): 50g/15g
• Cooked octopus: 50g
• Cherry tomatoes: 1-2

How to:

1. Salted Tosakanori seaweed should be rinsed twice with water to remove salt. After that, soaked in water for about 3 minutes to remove the excess salt.

2. For Dried Tosakanori seaweed, soak it in water for 4 minutes to rehydrate.

   
   

3. ※ When soaking in saltwater, make sure to thoroughly rinse off any debris or foreign objects that may have gotten inside. If there are any discolored parts, it's best to remove them.
4. Slice the cooked octopus and wash and slice the cherry tomatoes to your desired thickness (about 1 cm is recommended).

5. Make the Genovese Sauce:

   • Chill the olive oil in the refrigerator for a short time to help maintain the vibrant green color of the basil.
   • In a blender or food processor, combine the chilled olive oil, roughly chopped cashew nuts, and a pinch of salt. Blend until smooth.
   • Add the basil leaves and blend again until fully incorporated. Taste and adjust the salt if necessary.
   • Transfer the sauce to a container and chill in the refrigerator, being careful not to let the oil solidify too much.
6. 
   
7. Spread the prepared Tosakanori on a serving plate.
8. Arrange the octopus and tomato slices on top of the Tosakanori.
9. Drizzle the Genovese sauce over the salad.
10. 
    

Tips:

• Feel free to use store-bought Genovese sauce to save time.
• This dish can be served as a refreshing appetizer or a light main course.
• Add some freshly grated Parmesan cheese or a few extra basil leaves for garnish.