Seaweed Salad

Seaweed Salad

Seaweed Salad

For the Seaweed Salad:

Marinated Cucumbers (recipe follows)

1 – 4 1/2 ounce package pre seasoned seaweed salad, thawed. I bought mine frozen at the Asian grocery store.

1 ounce of fresh ahi tuna, chopped fine

1 TBS masago

Place a layer of the marinated cucumbers onto two small plates.  Top each with a divided amount of the seaweed salad.  Top each salad with the chopped tuna and masago.  Served chilled!!!

 

Marinated Cucumbers:

2 English Cucumbers

1 cup rice vinegar

2 tsp light soy sauce

1 2” node of fresh ginger, grated

1 tsp kosher salt

Using a turning slicer, spiral out the 2 cucumbers.  Just an fyi: I don’t peel mine.  Combine the remaining ingredients in a container with a tight fitting lid.  Add the cucumbers. Mix well. Refrigerate for at least several hours or preferably overnight.

 

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