For making poke (a raw fish salad often served as an appetizer in Hawaii) at home, Sheldon Simeon first recommends stocking your pantry with a few Hawaiian staples. Ogo, a lacy, reddish-brown seaweed, is the most common variety stirred into poke. Inamona, also a popular sushi topper, is made from roasted and ground kukui nuts and salt. (It's available online at the family-owned paradisefarmshi.com, but you can also substitute roasted macadamia nuts and grind them yourself). Toss softly as to not break up the ahi, and dig into Hawaii's hottest dish.
Test Kitchen Tip: Make sure you make this dish the same day you buy your tuna to ensure a fresh flavor. Purchase the sushi-grade tuna from a reputable fishmonger, or the fish counter at your grocery store.
2 pounds sashimi-grade ahi tuna, cut into ½-in. pieces