Cucumber and Tuna in Sweet Mustard Vinegar Dressing
A perfect side dish for hot weather — Koh Kentetsu's addictive recipe. Just salt the cucumbers, squeeze out the water, and toss with tuna (oil and all), soy sauce, sugar, vinegar, and mustard. The aroma of the mustard elevates the savory depth of the tuna, making it a great match for rice, somen noodles, or drinks. Leaving the cucumber seeds in gives it a juicy texture.
INGREDIENTS
Ingredients
INSTRUCTIONS
Instructions
Trim off both ends of 2 cucumbers.
0:59~1 minCut the cucumbers in half lengthwise. Leave the seeds in this time rather than removing them.
1:03~1 minSlice the halved cucumbers thinly on the diagonal. Repeat with the rest.
1:21~3 minPut the cucumbers in a bowl, add salt, and rub lightly.
1:44~1 minLet them sit for a while to draw out the water.
1:58~10 minOnce the water has been drawn out, squeeze the cucumbers firmly by hand to remove the excess. Squeeze the rest the same way and transfer to a separate dish.
2:05~2 minAdd the canned tuna, liquid and all, to the squeezed cucumbers.
2:34~1 minAdd soy sauce, sugar, and vinegar. The soy sauce forms the base, the sugar adds sweetness and depth, and the vinegar lightens it while adding back moisture.
3:00~1 minAdd about half of the mustard and toss everything together.
3:18~1 minTaste and add more mustard as desired to adjust.
3:47~1 minAdd aromatic garnishes such as shiso leaves and myoga ginger, plus plenty of white sesame seeds, as desired.
4:17~1 minTransfer to a serving dish and it's done. Every piece of cucumber should be coated with tuna and seasonings.
4:31~1 min
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