Pickled Tuna, Cucumber, and Wakame Seaweed with Lemon Juice

1. 1

   Drain the canned tuna.

2. 2

   Thinly slice the cucumber, lightly rub with salt, wash off the excess salt, and squeeze out the water.

3. 3

   Cut the wakame seaweed into small pieces.

4. 4

   (if using lettuce, cut into small pieces).

5. 5

   Mix lemon juice, sugar, salt and dashi stock.

6. 6

   Put tuna, cucumber, seaweed (lettuce) in a container and mix with seasonings.

* Per serving · 4 servings · Values may vary.

No additional tips available.