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.
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- 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 tomato
- 1Place 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.
- 2Lay wakame out flat on work surface; cut away and discard any hard veins. Cut wakame strips into 1-inch lengths.
- 3Mix vinegar, soy sauce, sugar, and oil in a small bowl; stir to dissolve sugar, then reserve dressing.
- 4Place tuna in a medium-size bowl; break up with fork into bite-sized pieces. Sprinkle with lemon juice.
- 5Cut cucumber crosswise into 1/16-inch slices. Cut tomato into 3/4-inch cubes.
- 6Add 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.
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Nutritional Facts for Wakame and Tuna With Soy Dressing
Serving Size: 1 (564 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 130.8
- Calories from Fat 31
- Total Fat 3.5 g
- Saturated Fat 0.7 g
- Cholesterol 29.7 mg
- Sodium 784.2 mg
- Total Carbohydrate 6.1 g
- Dietary Fiber 1.0 g
- Sugars 3.7 g
- Protein 18.5 g
The following items or measurements are not included: