• 1 ¼ pounds ahi tuna, cut into 1/2 inch cubes
• ¼ cup minced onion
• ¼ cup minced green onion
• 2 tablespoons lightly crumbled wakame seaweed
• 1 tablespoon ground roasted macadamia nuts
• 2 teaspoons sesame oil
• 1 ½ teaspoons crushed red pepper flakes
• 1 teaspoon minced fresh ginger
• 8 leaves iceberg lettuce
• 2 tablespoons cilantro leaves, for garnish

Mix together ahi tuna, onion, green onion, seaweed, macadamia nuts, sesame oil, red pepper flakes, and ginger in a mixing bowl. Cover and refrigerate for the flavors to come together, at least 1 hour. Arrange lettuce leaves on a serving platter, spoon ahi poke on top, and garnish with cilantro.