Ingredients:
- Beijing cabbage 300 grams
- Canned tuna 1 can
- Sesame to taste
- Salt to taste
- Japanese sauce 2 tbsp. spoons
Cooking method:
Step 1. Cut cabbage into small strips (about 3-5 millimeters wide). Put the cabbage in a bowl, put the white coarse parts at the very top and sprinkle with salt.
Step 2 Stir the cabbage with your hands and leave for 7-10 minutes so that the cabbage gives juice.
Step 3 Transfer cabbage into a colander or sieve and rinse in cold water.
Step 4 Squeeze the cabbage from the water and transfer to a bowl, add slices of canned tuna. Add salt, chopped tuna. Mix well and season with Japanese sauce (which can be replaced with soy sauce mixed with rice wine).
Bon Appetit!
