Just experimenting…but I love it when an experiment turns into something great. This poke had a bright citrus woody flavor.
1 pound of tuna
2 teaspoons ogo (Hawaiian seaweed)
1/2 cup ponzu sauce
3 shiso leaves
1 teaspoon togarashi
2 tablespoons truffle oil
Cube the tuna into 1/4 inch cubes.
Chop the onions.
If your ogo is dry, soak it in water for 5 minutes.
Chop the shiso leaves.
Mix it all up and serve fresh.