Reprinted with the express permission of Tuttle Publishing.

Serves 4

Preparation time: 30 mins

Assembling time: 3 mins

2 sheets (10 g) wakame

2 cups (500 ml) water

Two 6-oz (170-g) cans of water-packed tuna

2 teaspoons lemon juice

1 Japanese cucumber, thinly sliced

1 tomato, diced

Dressing

3 tablespoons rice vinegar

2 tablespoons soy sauce

1 teaspoon sugar

2 teaspoons sesame oil

1. Soak the dried wakame in a bowl of cold water to soften, about 20 minutes.

2. To make the Dressing, combine the vinegar, soy sauce, sugar and oil in a small bowl, stirring until the sugar is dissolved.

3. Bring the water to a boil in a small saucepan. Blanch the wakame for 30 seconds, drain and rinse under cold water. Pat dry with paper towels. Remove any hard veins from the wakame and slice it into 1/2-in (1-cm) strips.

4. Drain the tuna and place it in a mixing bowl. Sprinkle with the lemon juice and use a fork to break the tuna into bite-sized pieces.

5. Combine the wakame, cucumber and tomato with the tuna and toss with the Dressing. Serve immediately.