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: [‘wakame seaweed’, ‘water’, ‘rice vinegar’, ‘soy sauce’, ‘sugar’, ‘toasted sesame oil’, ‘canned tuna’, ‘lemon juice’, ‘cucumber’, ‘tomatoes’]
Quantity of Ingredients: [“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”]
Number of Servings: 4
Steps: [‘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.’]