Thinly slice the cucumber, lightly rub with salt, wash off the excess salt, and squeeze out the water.
Cut the wakame seaweed into small pieces.
(if using lettuce, cut into small pieces).
Mix lemon juice, sugar, salt and dashi stock.
Put tuna, cucumber, seaweed (lettuce) in a container and mix with seasonings.
Story Behind this Recipe
We eat tuna pickled with vinegar at my house! It's a good match with cucumber, wakame seaweed, or lettuce. I used lemon juice instead of vinegar The vinegar is not overpowering and it's mild. I recommend it.
Drain the tuna, cucumber and wakame seaweed (or lettuce) well.