1 lb. sashimi grade ahi tuna, cut into small cubes
3 Tbls. Shoyu soy sauce
2 tsp. sesame oil
2 tsp. grated ginger
1.5 tsp. garlic chili sauce
1 tsp. rice vinegar
1 green onion, sliced
2 Tbls. macadamia nuts, finely chopped
1 Tbls. sesame seeds
a few grinds of Hawaiian (alaea) sea salt – optional
rice crackers or crispy wonton strips
avocado (on the side or cubed and added to poke prior to serving)
In skillet over medium high heat, toast macadamia nuts and sesame seeds. Be careful not to let it burn. When golden, remove from heat, add a little salt and give it a stir. Set aside to cool.
In bowl, add shoyu, sesame oil, ginger, chili, rice vinegar and green onion. Whisk to combine. Add ahi and macadamia/sesame mixture, stir to evenly coat the ahi. Set aside and chill for an hour prior to serving.