Wakame And Tuna With Soy Dressing - cooking recipe

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

Preparation

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.
Pat wakame dry, remove any hard parts, and shred wakame into 1/2-inch strips.
Break tuna into chunks and mix with lemon juice, cucumber and tomato.
Whisk together dressing and pour over salad.
Serve at once.