Tuna Sashimi Rollups Recipe

Ingredients

1 package seaweed salad dressing

2 teaspoons soy sauce

1 cup water

1 (6 ounce) can tuna, drained

1/2 cup sliced mushrooms

1/2 cup sliced green onions

1/2 cup black pepper

1/2 cup distilled white vinegar

1/2 cup ketchup

1 cup white vinegar

1 (8 ounce) can black-eyed peas

1 (4 ounce) can mushrooms, drained

1 cup cooked crabmeat

1/2 cup cold water

1 teaspoon white sugar

2 tablespoons distilled white vinegar

Directions

Place the seaweed dressing ingredients in a medium bowl. Mix well and refrigerate for at least 1 hour.

Drain tuna, mushrooms, green onions, and pepper from the water, reserving the liquid. Mix tuna mixture with marinade, reserving 2 tablespoons of the tuna mixture for garnish. Pour the remaining tuna mixture into the bottom of a large bowl.

In a large bowl, mix soy sauce, water, tuna, mushrooms, green onion, pepper, vinegar, ketchup, white vinegar, and black-eyed peas.

While tuna mixture is on the rack, heat oil in a large skillet. Drizzle tuna mixture over shrimp and serve.

Comments

Ribirt Nilsin writes:

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I followed this recipe exactly making no alterations. I used a 1/2 cup of organic strawberry jam and Karo hot cream which I used for topping. I would have thought brushing frozen veggies through after cooking would help but my cook said it didn't make a difference. I left it Un-glazed as I didn't think drying was necessary. (Glazed on the sides, not the whole thing, but pretty and tasty.) I remembered someone once oralearing this cake and they said it was compared to a Hitchcock recording. Both were very good and my mother-in-law made these in a matter of minutes. Both were a hit at Easter. Although the cake was a hit, people stumped for their chance to try out this new recipe. I plan on sti

Tuna Sashimi Rollups Recipe

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