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Ahi Poke Salad
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Ahi Poke Salad
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Servings
Metric
US
Ingredients
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
1
Tbsp.
Sweet Baby Ray's Korean Barbecue & Wing Sauce
1
Tsp.
Sweet Baby Ray's Honey Hot Wing Sauce & Glaze
Servings
Metric
US
Ingredients
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
1
Tbsp.
Sweet Baby Ray's Korean Barbecue & Wing Sauce
1
Tsp.
Sweet Baby Ray's Honey Hot Wing Sauce & Glaze
Votes:
0
Rating:
0
You:
Rate this recipe!
Instructions
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.
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