Wakame and Tuna With Soy Dressing

From Susie Donald, author of Japanese Homestyle Dishes

• Ready In: 33 mins
• Serves: 4

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  tomatoes, diced

• Dressing

• 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.