Ahi Poke Salad

Ingredients

Contains: tree nuts, fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/4 pounds ahi tuna, cut into 1/2 inch cubes
• 1/4 cup minced onion
• 1/4 cup minced green onion
• 1 teaspoon minced fresh ginger
• 2 tablespoons lightly crumbled wakame seaweed
• 1 tablespoon ground roasted macadamia nuts
• 2 teaspoons sesame oil
• 1 1/2 teaspoons crushed red pepper flakes
• 8 leaves iceberg lettuce
• 2 tablespoons cilantro leaves, for garnish

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Soak the wakame in a bowl of water for 5 minutes until softened, then drain, squeeze out the water, and chop it finely.

2. Pat the tuna cubes dry. Heat a skillet over high heat with a little of the sesame oil until very hot.

3. Sear the tuna cubes 30 to 45 seconds per side, just until the outside is opaque. Cook until the flesh is opaque all the way through and reaches 145°F (63°C) in the center, about 3 minutes total.

4. Transfer the tuna to a bowl and let it cool for 5 minutes. Add the minced onion, green onion, ginger, chopped wakame, ground macadamia nuts, crushed red pepper flakes, and the remaining sesame oil. Toss gently.

5. Refrigerate the poke for 10 minutes so the flavors blend. Meanwhile, rinse and dry the iceberg lettuce leaves.

6. Place 2 lettuce leaves on each of four plates, spoon the poke over the leaves, and garnish with the cilantro leaves. Serve right away.