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.
- 1⁄3 ounce dried wakame seaweed
- 1 1⁄2 quarts water, divided
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 1⁄8 teaspoons toasted sesame oil
- 10 -12 ounces canned tuna, well drained (high quality, solid, water-packed)
- 1 1⁄2 teaspoons lemon juice
- 1 small thin cucumber, preferably unwaxed 2 to 4 oz
- 1 large tomatoes
- 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.
- Lay wakame out flat on work surface; cut away and discard any hard veins. Cut wakame strips into 1-inch lengths.
- Mix vinegar, soy sauce, sugar, and oil in a small bowl; stir to dissolve sugar, then reserve dressing.
- Place tuna in a medium-size bowl; break up with fork into bite-sized pieces. Sprinkle with lemon juice.
- Cut cucumber crosswise into 1/16-inch slices. Cut tomato into 3/4-inch cubes.
- 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.