POKE: n. (pou-kei) Hawaiian Raw Fish Salad

Tuna.....Single handedly one of the most expensive and revered fish in fishing. There are billions of dollars spent in Japan's fish auction market daily for prized tuna! With that said, if you happen to be friends with awesome fishing savvy friends, you definitely get the high end of the stick! I just want to formally thank Shane Chua for catching such amazing tuna in Mexico. The gorgeous gorgeous red color....sighhhh. Magical I tell ya!

I do have to say that even though I now own a fillet knife, I still do not know how to fillet the skin off the fish!!!!
Despite having "challenges" with that. I still manage to get it done without wasting too much of the meat.

Ingredients
2lbs or however much you want of bitesize Tuna or any fish you want to use. 
1Tablespoon grated ginger
1 1/2 cloves of grated garlic ( i had huge garlic nubs)
2 stalks of green onion
3 teaspoon sugar
3/4 cup aloha shoyu
couple dashes of mirin
1 tablespoon unseasoned rice wine vinegar
1 1/2 tablespoon of vegetable oil
1 teaspoon of sesame oil
1 Tablespoon of toasted sesame seeds
3 bulbs of shallots thinly sliced or use regular yellow or maui onions
chili oil (optional)

Directions:
Pour sauce over bite size pieces of tuna  and shallots
Marinade in fridge for 15 mins or so.
I two batches of the sauce. one batch to marinade the fish and the second batch to drizzle over the fish.

Serve over hot rice or eat as is! =)