Tuna Wakame Salad
A seafood side dish packed with healthy mushrooms, seaweed and tuna.
10min+
106kcal
200mg
- Nutrition facts are for one serving.
- Time to soak is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Drain the oil from the tuna, mash and break apart with a fork.
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Rinse the wakame seaweed, soak in hot water to soften, then tear into large pieces.
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Cut the roots from the shimeji mushrooms, cut into pieces, sprinkle on sake, fry in a pot until soft.
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Dress (1)-(3) with (A), and serve on a small dish or bowl.
Cooking Basics
Shimeji mushrooms - cutting off the hard base
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
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