Seaweed Salad



2 oz. salted wakame seaweed 
2 oz. cut konbu seaweed 
1 large can tuna 
1 cucumber 
Mizkan Ajipon Sauce


Soak salted wakame seaweed in water for 10 minutes and cut into 1 to 2 inch slices. Cut Konbu seaweed into bite size pieces.

Slice cucumber into fine strips or into julienne. Drain oil or juice from canned tuna.

Mix seaweed, cucumber and tuna. Arrange in a bowl and serve with Mizkan Ajipon Sauce.

Makes 4 servings 


Seaweed Salad
product logo