Wakame and Tuna With Soy Dressing
Created by Sue on May 6, 2013
- Servings: 4
- Prep Time: 30m
- Cook Time: 3m
- Recipe #9449
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 tomato, diced
- DRESSING
- 3 tablespoons rice vinegar
- 2 tablespoons Japanese soy sauce
- 1 teaspoon sugar
- 2 teaspoons sesame oil
How to Make
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Step 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.
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Step 2: Pat wakame dry, remove any hard parts, and shred wakame into 1/2-inch strips.
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Step 3: Break tuna into chunks and mix with lemon juice, cucumber and tomato.
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Step 4: Whisk together dressing and pour over salad.
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Step 5: Serve at once.
Nutritional Facts
- Serving Size: 1 (305.8 g)
- Calories 53.5
- Total Fat - 3.6 g
- Saturated Fat - 0.6 g
- Cholesterol - 0.5 mg
- Sodium - 99.8 mg
- Total Carbohydrate - 4.5 g
- Dietary Fiber - 0.8 g
- Sugars - 2.8 g
- Protein - 0.7 g
- Calcium - 26.6 mg
- Iron - 0.4 mg
- Vitamin C - 6.2 mg
- Thiamin - 0 mg