Friday, September 27, 2013

Tuna with Salted Japanese Seaweed

Maybe we should learn to read and write Japanese. We like Japanese food a great deal but unfortunately, many imported ingredients available at the grocery store carry only Japanese labels and instructions.

Just recently, a Japanese consultant at Jan’s office left for Japan and very generously bequeathed the contents of his pantry to us. Unfortunately, we absolutely have no idea what most of the food and ingredients we have are. Jan has had to make guesses based on pictures on the packaging.

This dish is probably more properly categorized as a “guess” recipe.


1 can tuna in brine, drained
2 tbsp. Japanese salted seaweed strips
2 leaves lettuce
1 tbsp mirin
½ bell pepper, minced
4 cloves garlic, minced
1 tbsp. olive oil
1 tbsp. salt
1 tsp. pepper


1. Heat pan and saute garlic in olive oil until golden brown. Add bell pepper.

2. Mix in the tuna.

3. Season with salt and pepper.

4. Add mirin.

5. Remove from heat and arrange on top of the lettuce leaves. Top with salted Japanese seaweed.

Wife’s Verdict: Simple and tasty. I must say though that those salted seaweed strips were an absolute marvel. I couldn’t get enough of them. I just hope we used them correctly. Hahaha.

Jan’s Quip: “Of course I understand Japanese. What are pictures for?”

1 comment:

  1. Great recipe, I couldn't resist it and went to the kitchen to do it right away, everything was amazing, it was beyond my expectations. Thanks for your recipe


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