3 Japanese cucumber
70g Tuna in Olive Oil(you can use this olive oil)
2 tsp mayonnaise
2 tsp mentuyu(noodle soup base)
1/2 tsp sesami oil
1/2 tsp chicken stock powder,
1/2 tsp salt
Slice the cucumber into thin rounds (you can use a vegetable slicer if you have). Sprinkle with a bit of salt. When they become limp, drain well and gently squeeze with a paper towel. *Removing excess water from the cucumber will keep the salad from becoming wet.
Combine cucumber slices, tuna, mayo, mentuyu, sesami oil and chicken stock powder in one bowl to finish.