1 Tsp. Hijiki seaweed, chiffonade
2 Tsp. Wakami seaweed, chiffonade
12 Oz. Ahi Tuna, medium dice
4 Fl-Oz. Onions, small dice
1 Ea. Green onions, bias cut, thin slice
1 Tbsp. Soy Sauce
Ahi tuna mixed with onions, soy sauce, Korean Barbecue, and Honey Hot Sauce. Served with Asian slaw.
Rehydrate hijiki and wakame in hot water for five minutes and drain dry.
Cut and place in large bowl with tuna, onions, green onions, soy sauce, Korean Barbecue Sauce, and Honey Hot Sauce, gently fold to combine.
Let sit for 5 minutes at room temperature. Serve with Asian slaw, steamed rice and crispy wonton chips.