So yes, this traditional tuna dish is not cooked, but if you are a sushi fan or an adventurous eater there is nothing better. The flavors and textures of basic poke (pronounced poe-kay) are simply superb and guaranteed to get you out of a winter funk faster than you can say "macadamia". The wakame seaweed is optional (as are the red pepper flakes) but they do have it at the co-op in the bulk bins and it's full of vitamins and minerals. The cost is something like $65/lb., but you really only need about a dollar's worth for a nice batch of poke so find a small piece if you can. Simply place the dried wakame in a dish of water and in about 5 minutes it rehydrates into a whole lot more seaweed than you thought you had! If you have kids in the vicinity, have them do this step - it's bordering on magical. serves 2 for dinner, 6 for appetizers or side dish 1 pound ahi or tombo, cubed 1/3 cup soy sauce 1 T sesame oil 1 tsp honey 2 green onions, chopped 2 T wakame seaweed, chopped 8 macadamia nuts, chopped 1 T toasted sesame seeds 1/2 tsp red pepper flakes In a large bowl, combine the soy sauce, sesame oil, honey, green onions, seaweed, nuts, seeds and red pepper flakes. Stir to combine, then fold in the chopped tuna. Let it sit under refrigeration for about half an hour (if you can stand it) for the flavors to combine. Serve with chips and nori for an appetizer, or sticky rice and avocado slices for a meal. Enjoy!