Ahi Poke

Poke bowl is believed that was first prepared by native Polynesians centuries before Western travelers arrived on the islands.
The classic Hawaii poke is usually made with cubed ahi or yellowfin tuna that is tossed with soy sauce, sesame oil, raw onion, green onions, and crushed macadamia nuts. Always use the best available sashimi-grade tuna loin for poke. Previously frozen ahi works fine too. The choice of the soy sauce is crucial in this recipe. Avoid cheap and salty soy sauces at all cost. I would personally recommend using tamari (Ohsawa brand) as it tends to be free from the additives and low sodium. Tamari ingredients tend to just be fermented soybeans, salt, water and a preservative.

Remove bloodline left on the loin and skin making sure the selected part is freed from sinews. Scrap flesh out that remains on the skin and save for tartare. Cube the ahi loin and season to taste with tamari, sesame oil and vinegar. Add more salt if needed. Add spice, scallions, onions and toasted sesame seeds and nuts. Add seaweed if desired.. Enjoy!