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
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.