In a large bowl, combine tuna, soy sauce, green onions, sesame oil, ginger, chile peppers, salt, sesame seeds, and macadamia nuts; mix lightly. Cover and refrigerate at least 2 hours before serving.
To serve, tear lettuce leaves into comfortable holding sizes and spoon approximately 3 tablespoons of poke onto each piece.
Either eat with your fingers or use a fork or chopsticks.
Makes 4 to 6 servings.
* If you cannot buy freshly caught fish, purchase only fresh sashimi or sushi-grade fish. Look for tuna fillets that are bright in color, not dull or darkened or dry looking. Buy loins or thick fillets (at least one-inch thick).
** To toast sesame seeds: Place sesame seeds in a small dry saucepan over medium heat; stirring occasionally, toast 3 minutes or until golden brown (watch closely as seeds burn easily).
*** To toast whole macadamia nuts: spread whole nuts on a baking or cookie sheet and toast in a preheated 300 degree F. oven for 5 to 8 minutes or until lightly browned (watch closely as nuts burn easily).
Ahi Tuna Poke Recipe: https://whatscookingamerica.net/History/Poke.htm