Wakame & Wild Tuna Spread
This Asian-inspired spread uses dried wakame (seaweed) and toasted sesame seeds to create a special spread with rich umami flavor. Great on its own as an appetizer atop crackers or a dip for veggies, this spread transitions well into a base ingredient for pasta, bagel schmear, Asian noodles and pizza. Recipe and photo by Stephanie Harris-Uyidi, The Posh Pescatarian.
|½ cup||Pescaore Tuna Tidbits, Smokey Poké orIsland Teriyaki|
|5 ounces||Goat cheese|
|8 ounces||Cream cheese, softened|
|1 tablespoon||Sesame oil|
|½ ||Lemon, juice and zest|
|3 tablespoons, plus more for garnish||Sliced chives|
|3 tablespoons, plus some for garnish||Muso furiake seasoning *|
Add the tuna tidbits to the bowl of a food processor and pulse two to three times, until the tidbits are flakey, careful not to over pulse. The tuna should have texture. Set aside.
To a large bowl add the goat cheese, cream cheese, sesame oil, lemon juice and chives. Fold the ingredients together using a silicon spatula or similar tool.
Once the ingredients are incorporated fold in the tuna flakes and the furiake seasoning.
Use this immediately and store remaining in refrigerator.
Yields 2 cups.
If you can’t find a commercially made seasoning mix 2 parts green nori flakes with 1 part each of toasted black and white sesame seeds.