Blanch the spinach, squeeze out and cut into 3 to 4 cm lengths. Rehydrate the hijiki seaweed buds.
Mix the ★ ingredients together very well.
Put the spinach, well drained hijiki seaweed, drained tuna, and corn in a bowl, and mix well with the ingredients from Step 2.
I tried making it with nanohana (broccoli rabe). It doesn't look that different...
A version with lots of cabbage, carrot and cucumber.
Story Behind this Recipe
I wanted to make a salad using two of my favorite foods, spinach and hijiki seaweed buds (me-hijiki), so I came up with this. You can use regular hijiki of course. I added the corn for some extra color. Please try it with your favorite vegetables.
Drain any moisture from the spinach, hijiki seaweed and canned tuna before mixing them together. Adjust the amount of hijiki, corn, seasoning and ground sesame seeds to your taste.