Big-Eye Tuna Poke with Macadamia Nuts, Seaweed and Soy-Pickled Jalapeños - Nuthealth.org

Ingredients

• 1 pound sushi grade Big-Eye tuna loin
• ½ cup dried seaweed (such as ogo and/or tosaka), rehydrated 10 minutes in cold water
• ½ small red onion, thinly sliced and soaked in ice water 10 minutes
• 1 scallion, thinly sliced on the bias
• ¼ cup macadamia nuts, roughly chopped
• Toasted white sesame seeds, to taste
• ½ teaspoon sea salt