Kombu-Cured Tuna Poke

Name: Kombu-Cured Tuna Poke
Ingredients: 1 ¾ ounces dried, kombu; 1 quart plus 2 cups plus 2 cups, water, divided; 14 ounces fresh, tuna, cut into two ¾-inch-thick steaks; 2 teaspoons, kosher salt; 2 tablespoons dried, wakame; 1 tablespoon dried, hijiki; 4 teaspoons, soy sauce; 1 ½ teaspoons, toasted sesame oil; 1 teaspoon, mirin; 1 teaspoon, corn syrup; ¼ teaspoon, grated fresh ginger; ½ , sweet onion, cut into ¼-inch pieces; ¼ cup salted dry-roasted, macadamia nuts, chopped coarse; 6 , scallions, sliced thin on bias; 2 teaspoons, sesame seeds, toasted

By Sasha Marx

Give your tuna a seaweed wrap for next-level Hawaiian poke.

SERVES 4 as an appetizer or 2 to 3 as a main course

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