Ahi Poke Salad
- Rehydrate hijiki and wakame in hot water for five minutes and drain dry.
- 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.
- Let sit for 5 minutes at room temperature.
- Serve with Asian slaw, steamed rice and crispy wonton chips.