Ahi Poke Salad



  1. Rehydrate hijiki and wakame in hot water for five minutes and drain dry.
  2. Cut and place in large bowl with tuna, onions, green onion, soy sauce, Korean Barbecue & Wing Sauce (SJ3189HA), and Honey Hot Wing Sauce & Glaze (SJ2993HA), gently fold to combine.
  3. Let sit for 5 minutes at room temperature.
  4. Serve with Asian slaw, steamed rice and crispy wonton chips.