Plum & Ginger Ahi Tuna
Plum & Ginger Ahi Tuna
Course
Appetizer
Cuisine
Japanese
Servings
Prep Time
4
15
minutes
Servings
Prep Time
4
15
minutes
Ingredients
1
ounce
dried wakame seaweed
(cut)
1/2
jar
KA–ME® Plum Sauce
(about 4 oz)
1
tbsp fresh
ginger
(minced)
1/2
lb fresh
ahi tuna
(sashimi grade), diced
1
tbsp
KA–ME® Sesame Oil Blend
1
tbsp
KA–ME® Tamari
1
tbsp
KA–ME® Seasoned Rice Vinegar
1
tbsp fresh
lime juice
1
package
KA–ME® Korean Barbecue Rice Crackers
black sesame seeds
white sesame seeds
scallions
, sliced thin, diagonally (reserve ½ for garnish)
Instructions
Soak seaweed in warm water for 5 minutes, drain, rinse and squeeze out excess water.
For Ginger Plum Sauce: In a bowl, add KA–ME Plum Sauce and fresh ginger; mix well.
For Ahi Tuna Mixture: In a bowl, add Ahi tuna, KA–ME Sesame Oil Blend, KA–ME Tamari, KA–ME Seasoned Rice Vinegar, lime juice, green onion and mix well.
Top each KA–ME Korean Barbecue Rice Cracker with 1/2 tbsp seaweed.
Add 1 tbsp Ahi tuna.
Drizzle with ginger plum sauce, sprinkle with sesame seeds and top with green onions.
Serve and enjoy!