Got a piece of 8 lb sushi grade wild Ahi Tuna steak; so that’s probably going to be what I eat for the next 3 month. Here is a great Hawaiian recipe that somehow got super popular last year. By the way, always use sushi grade fish, if they are sitting in a freezer at your local fish market with other seafood products, ask your fish dealer first.

You need:

• 1 lb sushi-grade ahi tuna
• 1 avocado
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 1 tsp ginger, grated
• 1/3 cup green onions
• 2 tbsp macadamia nuts, crushed
• 1 tbsp crumbled dried seaweed
• 1 teaspoon toasted sesame seeds

How to make this:

1. Quickly brine the tuna for 5 min, dry it, wrap it and let in sit in the fridge for 2 hours
2. Mix the soy sauce, sesame oil, grated ginger, chopped green onions, crushed macadamia nuts, dried seaweed and toasted sesame seeds
3. Cut the tuna into 1 cm or 1/2 inch cube, fold the tuna into the sauce mix, try not to mix it too hard
4. Wrap it, and let it sit in fridge for another 2 hours
5. Cut the avocado into cubes, mix it in the poke
6. Serve it with some rice and extra green onion & sesame