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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | 2. Pat wakame dry, remove any hard parts, and shred wakame into 1/2-inch strips. | 3. Break tuna into chunks and mix with lemon juice, cucumber and tomato. | 4. Whisk together dressing and pour over salad. | 5. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wakame	2	sheets	seaweed	-	-	-	-
cold water	2	cups		0.0	0.0	0.0	0.0
tuna	12	ounces	canned drained	489.6	0.0	79.322	16.66
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
japanese cucumber	1		sliced	-	-	-	-
tomato	1		diced	40.2099	8.6898	1.9658	0.4468
rice vinegar	3	tablespoons		-	-	-	-
japanese soy sauce	2	tablespoons		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.