

Cut one sheet of dried seaweed (nori) in half with scissors and cut it in about 1-1/2″ strips.
Soak the seaweed in water for a couple of minutes.
Squeeze out excess water and set aside.
Cut the tuna into 3/4” cubes and mix with all other ingredients in a large bowl.
Cover the bowl and put in the refrigerator for a minimum of 15 minutes but no longer than 2 hours.
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