Ahi Poke Salad
Ingredients
  • 1Tsp. Hijiki seaweedchiffonade
  • 2Tsp. Wakami seaweedchiffonade
  • 12Oz. Ahi Tunamedium dice
  • 4Fl-Oz. Onionssmall dice
  • 1Ea. Green onionsbias cut, thin slice
  • 1Tbsp. soy sauce
  • 1Tbsp. Sweet Baby Ray’s Korean Barbecue & Wing Sauce
  • 1Tsp. Sweet Baby Ray’s Honey Hot Wing Sauce & Glaze
Instructions
  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 onions, soy sauce, Korean Barbecue Sauce, and Honey Hot Sauce, gently fold to combine.
  3. Let sit for 5 minutes at room temperature. Serve with Asian slaw, steamed rice and crispy wonton chips.