Tuna Salad
First:
Open the can of tuna and drain the juice lightly.
Rinse sashimi wakame (raw seaweed) in water, drain, cut into bite-sized lengths if it’s too long.
Peel Yamatoimo (or Nagaimo
Remove stems from kaiwarena (young shoots of raddish), rinse in water, cut into half.
Rinse cherry tomatoes, remove stems, and cut into 4 pieces top to down.
mix
Second:Put wakame on a plate and spread tuna flakes on top of wakame, and sprinkle with Yamatoimo (or Nagaimo
pour