Japanese cucumber and tuna salad in sesame dressing Recipe
A quick, light salad made from thinly sliced cucumber and tuna, drizzled with a fragrant sesame–soy dressing. In Japanese homes, similar small salads are served as “okazu” – little side dishes to go with rice and soup. At home it works perfectly as an evening snack or a side for grilled fish.
Prep Time
15 min
Total Time
15 min
Servings
2
Ingredients
- cucumber - 1 pc
- tuna - 80 g
- salt - 0.5 tsp
- rice vinegar - 1.5 tbsp
- sugar - 0.5 tsp
- sesame oil - 1 tbsp
- soy sauce - 1 tbsp
- sesame seeds - 1 tbsp
- chives - 1 tbsp
Main Ingredient:
cucumber
Preparation
- Wash the cucumber and slice it into very thin rounds – you can use a slicer attachment on a grater or a mandoline.
- Transfer the cucumber to a bowl, sprinkle with salt and gently mix with your hand. Set aside for 10 minutes until it releases some liquid.
- After 10 minutes squeeze the cucumber in your hands or in a sieve to get rid of excess water. This will keep the salad from becoming watery.
- Drain the tuna and break it up into smaller pieces with a fork.
- In a small bowl mix the rice vinegar, sugar, sesame oil and soy sauce until the sugar dissolves.
- Add the tuna to the bowl with the cucumber, pour over the dressing and gently toss so the cucumber slices don’t break.
- Finally, sprinkle the salad with sesame seeds and chopped chives. Serve right away or after briefly chilling in the fridge.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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