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Tuna And Cucumber With Sweet Vinegar Dressing

Chef.Morimoto's picture
Ingredients
  Cucumber 3⁄4 Pound (340 Grams)
  Canned tuna packed in oil 6 Ounce (170 Grams)
  Rice vinegar 1 Teaspoon
  Slivered fresh ginger 1 Tablespoon
For sweet vinegar
  Rice vinegar 3 Tablespoon
  Sugar 1 Tablespoon
  Soy sauce 1 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

1. Peel and seed cucumber. Thinly slice crosswise. Sprinkle with salt and set aside. Cut ginger into extremely fine slivers and soak in water until ready to use.
2. Combine SWEET VINEGAR DRESSING ingredients. Drain tuna and reserve oil.
3. Squeeze out excess moisture from cucumber by hand (or use cheesecloth). Rinse quickly, then squeeze again. Sprinkle with rice vinegar.
4. Combine cucumber and dressing. Gently mix in tuna. Pour in tuna oil and mix thoroughly.
5. Drain ginger. Mound salad in small bowls and sprinkle with ginger slivers.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Tofu
Interest: 
Healthy
Preparation Time: 
10 Minutes
Servings: 
4

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