Bean sprouts and cucumber salad with garlic, sesame miso and tuna

 

Ingredients:

200g bean sprouts

1 cucumber

1 can canned tuna in oil (drained)

[A] 2 tablespoons ground white sesame seeds

[A] 1 tablespoon ponzu soy sauce

[A] 1 tablespoon sesame oil

[A] 1/2 tablespoon sugar

[A] 1/2 tablespoon miso

[A] 1/3 teaspoon grated garlic

Directions:

1. Place the bean sprouts in a heat-resistant bowl, cover with plastic wrap, and microwave at 600W for 3 minutes. Rinse in water, cool, and squeeze out the excess water.

2. Julienne the cucumber. Place in a bowl, add 1/2 teaspoon salt (not included in the recipe), and rub in the salt. Let sit for about 10 minutes, then squeeze out the excess water.

3. Add [A] to another bowl and mix well. Add ①, ②, and the canned tuna in oil, mix well, and it's done!