Tosakanori Genovese with Octopus and Tomato
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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 (2 servings):
- Tosakanori (before rehydrating): 15g
- Cooked octopus: 50g
- Cherry tomatoes: 1-2
■ Genovese source
- Basil leaves: 10g
- Cashew nuts: 8g
- Salt: A pinch
- Olive oil: 40g
How to:
- Soak Tosakanori in water for 4 minutes to rehydrate. Cut to the bite-sized pieces.
- Slice the cooked octopus and wash and slice the cherry tomatoes to your desired thickness (about 1 cm is recommended).
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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.
- Spread the prepared Tosakanori on a serving plate.
- Arrange the octopus and tomato slices on top of the Tosakanori.
- Drizzle the Genovese sauce over the salad.
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.
