Wakame And Tuna With Soy Dressing

• 1/3 ounce dried wakame seaweed
• 1 1/2 quarts water, divided
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 1/8 teaspoons toasted sesame oil
• 10 -12 ounces canned tuna, well drained (high quality, solid, water-packed)
• 1 1/2 teaspoons lemon juice
• 1 small thin cucumber, preferably unwaxed 2 to 4 oz
• 1 large tomatoes

1. Place wakame and 3 cups water in a large bowl; let soak 20 minutes. Heat remaining 3 cups water to simmering iun 2-qt, saucepan over medium-high heat. Add soaked wakame and simmer 30 seconds. Rinse under cold running water and drain well.
2. Lay wakame out flat on work surface; cut away and discard any hard veins. Cut wakame strips into 1-inch lengths.
3. Mix vinegar, soy sauce, sugar, and oil in a small bowl; stir to dissolve sugar, then reserve dressing.
4. Place tuna in a medium-size bowl; break up with fork into bite-sized pieces. Sprinkle with lemon juice.
5. Cut cucumber crosswise into 1/16-inch slices. Cut tomato into 3/4-inch cubes.
6. Add prepared wakame, cucumber, and tomato to tuna; add dressing and toss lightly until thoroughly mixed. Transfer to a medium serving bowl or 4 individual bowls.

water, rice vinegar, soy sauce, sugar, sesame oil, tuna, lemon juice, thin cucumber, tomatoes

Taken from www.food.com/recipe/wakame-and-tuna-with-soy-dressing-514714 (may not work)