Choy Sum, Tuna & Kombu (Kelp) Salad

Ingredients

• 1 bunch (about 300g) Choy Sum
• 1 can (95 g) Tuna *I used Tuna in Springwater, drained
• 1/2 tablespoon Toasted Sesame Seeds
• 2 lightly packed tablespoonfuls Seasoned Kombu (Kelp) *about 10g
• 1 tablespoon Sesame Oil
• Chilli Flakes as required
• Salt *optional

Steps

1. Wash the choy sum and cut it into 3-4cm pieces, keeping the hard sections separate from the green leaves.
2. Bring a saucepan of water to a boil. Add the hard choy-sum sections and let it return to a boil; this would take 1 to 2 minutes. Once boiling again, add the green leafy sections, stir, then drain. Do not cook too long. Cool with cold water and drain again.
3. Squeeze gently to remove excess water and put the choy sum in a mixing bowl. Mix in all the other ingredients, taste, and add salt only if needed.