Quick & Simple Pickled Cucumbe

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Cucumber		10cm
Wakame seaweed (dried)		2 tsp
Salt		1 tsp
Small tinned tuna		1
Ginger		a little
Rice vinegar		3 tbsp
Sugar		2 level tbsp
Sesame oil		1 tbsp
Sesame seeds		as required

Method

Prep

10min

Cook

5min

Rehydrate the wakame in lots of water. Slice the cucmber thinly, rub with salt and keep aside for 10 minutes.

Wash the cucumber thoroughly with running water, then squeeze out tightly. Do the same with the wakame. Cut the ginger into thin needles.

Put the rice vinegar and sugar in a small bowl and mix well, dissolving the sugar completely. Add the sesame oil.

Use your preferred tuna (in sunflower oil or brine). I used tuna in brine this time.

Put the cucumber, wakame and ginger into a large bowl and mix well. Transfer to a serving dish.

Top with as much flaked tuna as you like, the marinade from Step 3 and lots of sesame seeds.

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