Wakame and Tuna With Soy Dressing

Total Time
Prep 20 mins
Cook 0 mins

From The Japanese Cooking Class Cookbook. A good quick sea-based dish for a warm night, and would be even better with some fresh raw or grilled tuna. Wakame is a flavorful and nutrient-dense sea vegetable available in dried form in Asian markets. This makes a nice lunch with a small bowl of rice on the side and a cup of miso soup.

Ingredients Nutrition


  1. Place wakame and 3 cups water in a large bowl; let soak 20 minutes. Heat remaining 3 cups water to simmering iun 2-qt, saucepan over medium-high heat. Add soaked wakame and simmer 30 seconds. Rinse under cold running water and drain well.
  2. Lay wakame out flat on work surface; cut away and discard any hard veins. Cut wakame strips into 1-inch lengths.
  3. Mix vinegar, soy sauce, sugar, and oil in a small bowl; stir to dissolve sugar, then reserve dressing.
  4. Place tuna in a medium-size bowl; break up with fork into bite-sized pieces. Sprinkle with lemon juice.
  5. Cut cucumber crosswise into 1/16-inch slices. Cut tomato into 3/4-inch cubes.
  6. Add prepared wakame, cucumber, and tomato to tuna; add dressing and toss lightly until thoroughly mixed. Transfer to a medium serving bowl or 4 individual bowls.