Shoyu Ahi Poke

Instructions

1. Prepare the tuna
   Ensure your ahi tuna is sashimi-grade and very fresh. Cut the tuna into 3/4-inch cubes and place in a large mixing bowl. Pat dry with paper towels if necessary.
2. Create the sauce
   In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and grated ginger until well combined. This creates the traditional shoyu (soy sauce) base.
3. Mix the ingredients
   Add the sliced sweet onion, most of the green onions (reserve some for garnish), sesame seeds, red pepper flakes (if using), and Hawaiian sea salt to the bowl with the tuna. Pour the sauce over the mixture.
4. Gently combine
   Using a spoon or your hands, gently fold the ingredients together until the tuna is evenly coated with the sauce. Be careful not to break up the tuna cubes.
5. Chill the poke
   Cover the bowl and refrigerate for at least 15 minutes (or up to 2 hours) to allow the flavors to meld together. The poke can be served immediately, but tastes better after marinating.
6. Serve and garnish
   Just before serving, gently fold in the diced avocado if using. Transfer the poke to a serving bowl, sprinkle with the reserved green onions and crushed macadamia nuts. Serve immediately.