Tuna and natto with wakame sea weed 若芽鮪納豆

In my quest to make frozen yellowfin tuna more palatable, some time ago I made this combination of natto and tuna . The picture below shows the second dish I made with a combination of natto and tuna. This time I added salt preserved wakame seaweed 塩蔵わかめ.

The only drink that could possibly go with this type of dish is cold sake.

I made sure the natto was mixed very well with my natto-stirring contraption to reduce the smell so my wife literally wouldn't "turn her nose up" at it. I used the mustard and sauce packets that came with the natto and also added finely chopped scallion. I washed the salt preserved wakame and hydrateded it for 5 minutes. After squeezing out the excess moisture I dressed it with soy sauce and sesame oil.

As before, the sliced of tuna was marinated in concentrated "mentsuyu" Japanese noodle sauce 麺つゆ for several hours before the excess marinade was blotted off with a paper towel and the tuna was cut into small cubes.

This combination makes the tuna much better and even my wife is fond of this dish,