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2 Serves
150 Mins
Using kitchen scissors, cut the nori sheet into thin strips.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
69 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
606 mg / 1,250 mgPotassium
606 mg / 4,700 mgSodium
1370 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
140 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
5 g / 20 gCholesterol
44 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Place the nori strips in a bowl with water and allow them to soak for 2 minutes until softened.
Drain the seaweed using a colander and gently squeeze out any excess water.
Using a chef's knife, cut the tuna into uniform 3/4-inch cubes.
In a large mixing bowl, combine the cubed tuna and the prepared nori strips.
Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld, but do not exceed 2 hours.
12
g62
g28
g
Italian