Ahi Poke

• 2 pounds raw tuna
• 1/4 cup chopped red ogo (see note) or minced kelp
• 2 tablespoons roasted candlenuts (kukui nuts), macadamias or peanuts, ground into coarse crumbs (see note)
• 1/4 cup thinly sliced scallions
• 1 teaspoon coarse sea salt, or more to taste
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds

1. Dice tuna into 1/2-inch cubes, and place in a medium-size bowl.
2. Rinse seaweed.
3. Sprinkle seaweed and remaining ingredients over fish, and toss gently to mix.
4. Serve.

tuna, red ogo, candlenuts, scallions, salt, sesame oil, sesame seeds

Taken from cooking.nytimes.com/recipes/11026 (may not work)