Ingredients

　　2 pounds sashimi-grade ahi tuna, cut into bite-size cubes

　　1/2 cup soy sauce

　　1 tablespoon sesame oil

　　1 fresh chile, seeded and minced

　　1/2 cup minced green onions

　　1/2 cup slivered Maui onion

　　1 1/2 teaspoons minced fresh ginger

　　Combine all the ingredients in a large bowl and stir to combine. Cover and refrigerate for an hour before serving in individual bowls with spoons. The poke can be stored in the refrigerator for up to 2 days.

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