Wakame and Tuna With Soy Dressing |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
From Susie Donald, author of Japanese Homestyle Dishes Ingredients:
2 sheets wakame seaweed |
2 cups cold water |
12 ounces canned tuna, packed in water, drained |
2 teaspoons fresh lemon juice |
1 japanese cucumber, thinly sliced |
1 tomato, diced |
3 tablespoons rice vinegar |
2 tablespoons japanese soy sauce |
1 teaspoon sugar |
2 teaspoons sesame oil |
Directions:
1. Add 2 cups cold water to saucepan, add wakame and allow to sit and soften for about 20 minutes. Bring the water to a boil, and blanch wakame for about 30 seconds, then drain and rinse under cold water.
2. Pat wakame dry, remove any hard parts, and shred wakame into 1/2-inch strips.
3. Break tuna into chunks and mix with lemon juice, cucumber and tomato.
4. Whisk together dressing and pour over salad.
5. Serve at once.
|
|