This is a great basic recipe. Feel free to add other ingredients such as avocado, hijiki (dried seaweed), cucumber, jalapeño, sambal olek, you name it. If you want to make a meal of this, serve it over warm rice.
1 pound ahi (yellowfin tuna) steaks
Scant ¼ cup sweet onion, thinly sliced
1 scallion, sliced on bias (about ¼ cup)
2 cloves garlic, minced
2 teaspoons black sesame seeds, toasted
2 teaspoons macadamia nuts (roasted and unsalted), chopped and toasted
3 tablespoons soy sauce
2 tablespoons sesame oil
¼ to ½ teaspoon ‘alaea or Hawaiian sea salt, or coarse kosher salt
½ teaspoon red pepper flakes (optional)
Using a sharp knife, cut the tuna into ½-inch cubes. Place in a large bowl. Add the onions, garlic, sesame seeds, macadamia nuts, soy sauce, sesame oil, salt, and (if using) red pepper flakes. Gently mix until thoroughly combined.
Cover the poke with plastic wrap and refrigerate for 2 hours or up to 2 days.
'Alaea salt is less potently salty, and has an earthy, robust flavor due to the iron oxide that contributes to its red color. In addition to its culinary uses, 'alaea is also used in traditional Hawaiian ceremonies like ritual cleansings or healing. If you don’t know where to find 'alaea, coarse Hawaiian sea salt is the next best thing. If you don’t have either, coarse Kosher salt is perfectly acceptable.