Cabbage, Tuna and Wakame Seaweed Salad With Mayonnaise-Ponzu Dressing

• 4 leaves Cabbage
• 35 grams Wakame preserved in salt (rinsed and soaked)
• 1 can Canned tuna
• 40 grams Carrot
• 1 1/2 tbsp Ponzu
• 1 tbsp Mayonnaise
• 1 Ground sesame seeds
• 1 Black pepper

1. Rinse and soak the wakame and blanch briefly in boiling water, then refresh in cold water.
2. Drain well and cut into bite-sized pieces.
3. Drain the canned tuna.
4. Cut the cabbage up roughly, and julienne the carrot.
5. Microwave both for 4 to 5 minutes at 500 W until wilted.
6. When they've cooled down enough to handle, squeeze out any excess moisture.
7. Put the ingredients from Steps 1 and 2 in a bowl, add the flavoring ingredients marked and mix.
8. Put on serving plates and done!
9. It'll be even tastier if you rest the salad for a while in the refrigerator to let the flavors blend together.

cabbage, salt, tuna, carrot, ponzu, mayonnaise, ground sesame seeds, black pepper

Taken from cookpad.com/us/recipes/168673-cabbage-tuna-and-wakame-seaweed-salad-with-mayonnaise-ponzu-dressing (may not work)