It's a healthy, easy recipe that doesn't require cooking.
We often eat this salad in summer in Japan.
Using canned but quite nutritious foods, this is a very good backup recipe for Japanese moms on very hot days.
Ingredients: for 2-3 people
1 can of tuna
5g dehydrated wakame seaweed
For the vinaigrette sauce
2 tbsp. tablespoon of rice vinegar (or cider)
1.5 tbsp. tablespoon of soy sauce
1.5 tbsp. tablespoon of sesame oil
1/2 tsp. tablespoon of sugar
- Soak the wakame in a bowl of cold water for 10 minutes. Drain them well with your hand. Reserve.
- Remove the ends of the cucumber. Cut it into thin slices. Place them in a colander and sprinkle them with 2 pinches of salt. Let them drain for a few minutes, then rinse them and drain them well by hand.
- In a large salad bowl, mix the vinaigrette sauce. Add tuna (drained and crumbled), cucumbers and wakame.