Wakame And Tuna With Soy Dressing Recipes

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WAKAME AND TUNA WITH SOY DRESSING



Wakame and Tuna With Soy Dressing image

Make and share this Wakame and Tuna With Soy Dressing recipe from Food.com.

Provided by PalatablePastime

Categories     Tuna

Time 33m

Yield 4 serving(s)

Number Of Ingredients 10

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
3 tablespoons rice vinegar
2 tablespoons Japanese soy sauce
1 teaspoon sugar
2 teaspoons sesame oil

Steps:

  • 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.

Nutrition Facts : Calories 155.5, Fat 4.9, SaturatedFat 1, Cholesterol 35.7, Sodium 829.8, Carbohydrate 5.7, Fiber 0.8, Sugar 3.3, Protein 21.8

WAKAME AND TUNA WITH SOY DRESSING



Wakame and Tuna With Soy Dressing image

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.

Provided by zeldaz51

Categories     Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 130.8, Fat 3.5, SaturatedFat 0.8, Cholesterol 29.8, Sodium 784.3, Carbohydrate 6.2, Fiber 1, Sugar 3.7, Protein 18.6

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