Follow these steps for perfect results
tuna fillet (sushi or sashimi quality)
cubed
Alaea (Hawaiian red salt)
to taste
dried ogo (seaweed)
chopped
shallot cloves
chopped
scallions
sliced thinly on the diagonal
crushed red pepper flakes
crushed
inamona (roasted crushed kukui nut seed)
crushed
cashews
crushed
Cut the raw tuna into tiny cubes.
Season with Hawaiian red salt to taste.
Chop the dried ogo seaweed.
Add the chopped ogo, shallots, scallions, and crushed red pepper to the tuna.
Garnish with roasted crushed kukui nut seed or crushed cashews.
Toss all ingredients together.
Serve cold on demitasse spoons or on crackers.
Expert advice for the best results
Use the freshest tuna available.
Adjust the amount of red pepper flakes to your preferred spice level.
Marinate the tuna for 10-15 minutes for enhanced flavor.
Everything you need to know before you start
5 minutes
Can be prepared a few hours in advance.
Serve in a small bowl or on individual spoons.
Serve with seaweed salad.
Serve with rice crackers.
Pairs well with the flavors of the poke.
Discover the story behind this recipe
Traditional Hawaiian dish
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