Wakame And Tuna With Soy Dressing - cooking recipe

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

Preparation

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.