• 24 macadamia nuts, shelled (or 12 kukui nuts, also called candle nuts)
  • 1 teaspoon kosher salt
  • Pinch red pepper flakes
  • 2 pounds sashimi-grade ahi tuna, trimmed of any dark flesh and cut into 1-inch cubes
  • 3 green onions, white and green parts, very thinly sliced
  • 5 tablespoons soy sauce, plus more or less to taste
  • 12 to 34 teaspoon red pepper flakes
  • Hawaiian alaea salt, lightly crushed, or kosher salt
  • 1 tablespoon inamona*

Make the inamona:* Preheat oven to 225˚F. Roast the macadamia nuts (or candlenuts) for 12 minutes, or until golden brown. Transfer them to a large mortar and crush with a wooden pestle, leaving them somewhat coarse. Add kosher salt and red pepper flakes and stir. Set aside. (You can store the remaining, covered, in the refrigerator for up to 6 months.) To assemble the poke: Put the cubed tuna into a medium bowl and add the green onions, soy sauce and red pepper flakes. Toss gently, cover and chill for at least 1 hour. To serve, transfer to a chilled bowl. Sprinkle very lightly with salt, scatter the inamona over the poke and serve. *Also sold in Hawaiian markets.

Published on July 19, 2010
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