One of the greatest discoveries a man makes, one of his great surprises, is to find he can do what he was afraid he couldn’t do.
– Henry Ford
Do you not mind swimming in the sea when there is a ton of seaweed underneath you? Perhaps it’s the fear of the unknown, of what may be lurking between the seaweed, but I don’t particularly like it. Perhaps it’s because I’ve lived in Australia, where you can crash into a shark or a mortally poisonous jellyfish. Or because I’ve lived in New Caledonia, where you can encounter small but nevertheless poisonous sea snakes.
I remember swimming at the beach with my brother. I was swimming up on the surface. He was under the water with his goggles, when he suddenly pops up and really excitedly says: there are lots of sea snakes. He goes back underwater to have a good look at them. I swim back to the shore.
Don’t get me wrong, I love diving and snorkelling. I just don’t like it when I know there are poisonous creatures, or you can’t see what’s under the seaweed.
We are up to W on our ingredient challenge and have decided to cook something with wakame (seaweed).
Luckily I found the wakame pretty easily. It smells amazing when it’s dry, just like the sea. I decided to make wakame with unilateral tuna and noodles with spicy lime sauce. Hang on, unilateral tuna? Well I was going to use raw tuna but wasn’t brave enough to do it in the end, so I decided to cook it lightly on one side.
500g tuna, 1/3 cup dried wakame, noodles, 3 scallions, 1 lime, 1 teaspoon chili flakes, salt, white pepper, 3 teaspoons soya sauce, 1 drop olive oil
Rinse the wakame with some water. Put the wakame in a bowl with water. Leave it to rehydrate for about 5 minutes.
Boil some water in a pot. When boiling add some noodles. Boil for a few minutes. Remove and drain the noodles.
Cut the scallions in pieces.
Mix the juice of one lime, the chili flakes, some salt, white pepper and soya sauce.
Heat the olive oil in a pan. Cut the tune into about 3 cm pieces. Cook them for a couple of minutes on one side.
Arrange the noodles in each plate. Place the wakame on top. Place the tuna on top, then the scallions and pour the sauce on top of everything.
I would like to make an invitation to anyone else that would like to join us in our ingredient challenge. Each month we go through the letters of the alphabet and choose an ingredient starting with that letter. We choose a day and time to publish it. If you are interested in joining in, please send me a comment or an email. My email can be found in my about page.
We had a great time last month when we did V for vanilla. We made such complementary dishes and drinks that it was such a pity that we were all far away instead of having a real party in the same room.
Now it’s time to check out what the other cooks have cooked with wakame:
Thank you for reading!