January 18, 2012

Hijiki, Tuna and Edamame Salad

Hijiki is a brown sea vegetable and good source of fiber and minerals such as iron, calcium and magnesium.

If you have dried hijiki and tuna in pantry and edamame in freezer, you can make this salad anytime you want.

Hijiki, Tuna and Edamame Salad
1 oz dried hijiki
1 can (5oz) tuna (either in oil or in water), drained
1/2 cup frozen edamame, thawed

3 tablespoons extra virgin olive oil
2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1/2 tablespoon sugar
1 tablespoon lemon juice

Rehydrate the dried hijiki according to package instructions.
If there is no instruction, soak the hijiki in plenty of water for 30-60 minutes or until softened. Rinse in water several times to get rid of any dirt, and pat dry with paper towels.

Cut into 1-2 inches long if necessary.

In a bowl, mix the olive oil, rice vinegar, soy sauce, sugar and lemon juice, and fold in the hijiki, tuna and edamame.

Let sit for 15 minutes before serving so flavors blend.

No comments:

Post a Comment