Ahi Poke Salad
• 1 tsp Hijiki seaweed, chiffonade
• 2 tsp Wakami seaweed, chiffonade
• 12 oz Ahi tuna, medium dice
• 4 fl-oz Onions, small dice
• 1 Green onion, 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
Directions
- Rehydrate hijiki and wakame in hot water for 5 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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