Simple Way to Prepare Favorite Pickled Tuna, Cucumber, and Wakame Seaweed with Lemon Juice

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pickled tuna, cucumber, and wakame seaweed with lemon juice. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Great recipe for Pickled Tuna, Cucumber, and Wakame Seaweed with Lemon Juice. We eat tuna pickled with vinegar at my house! It's a good match with cucumber, wakame seaweed, or lettuce. I used lemon juice instead of vinegar The vinegar is not overpowering and it's mild.

Pickled Tuna, Cucumber, and Wakame Seaweed with Lemon Juice is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Pickled Tuna, Cucumber, and Wakame Seaweed with Lemon Juice is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook pickled tuna, cucumber, and wakame seaweed with lemon juice using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pickled Tuna, Cucumber, and Wakame Seaweed with Lemon Juice:

1. Get 1 Canned tuna
2. Take 1 Cucumber
3. Get 50 grams after soaking Wakame seaweed (or lettuce)
4. Take Seasonings:
5. Get 1 1/2 tbsp Lemon juice
6. Take 1 1/2 tbsp Sugar
7. Prepare 1/3 tsp Salt
8. Take 1 dash Dashi stock granules

Cucumber, Wakame seaweed (dried), Salt, Small tinned tuna, Ginger, Rice vinegar, Sugar. Break tuna into chunks and mix with lemon juice, cucumber and tomato. Combine sunflower seeds, dulse, garlic, lemon juice, dill and pickle brine in food processor and pulse until well combined (mixture will look like tuna salad). Transfer to medium-sized mixing bowl, and fold in pickles, red onion and celery.

Instructions to make Pickled Tuna, Cucumber, and Wakame Seaweed with Lemon Juice:

1. Drain the canned tuna.
2. Thinly slice the cucumber, lightly rub with salt, wash off the excess salt, and squeeze out the water.
3. Cut the wakame seaweed into small pieces. (if using lettuce, cut into small pieces).
4. Mix lemon juice, sugar, salt and dashi stock.
5. Put tuna, cucumber, seaweed (lettuce) in a container and mix with seasonings.

Combine sunflower seeds, dulse, garlic, lemon juice, dill and pickle brine in food processor and pulse until well combined (mixture will look like tuna salad). Transfer to medium-sized mixing bowl, and fold in pickles, red onion and celery. Serve cold and garnish with fresh dill and freshly ground black pepper to taste. For wakame seaweed and cucumber quick pickle: Place wakame seaweed in a bowl and cover with cold water to hydrate. From The Japanese Cooking Class Cookbook.

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