Ahi Poke (Hawaiian Raw Tuna with Inamona)

Pound the candlenuts lightly with the back of your knife to halve. Don't worry about exact proportions.

Tip all the candlenuts, including any bits, into a small frying pan and dry roast them on medium-low heat for 3 minutes.

Then turn the heat down to its lowest setting and continue toasting for another 7 minutes or so, flipping the nuts regularly. We are going for a medium brown to semi dark brown colour. The smaller pieces will darken first. Take them out if you want, I just leave them all in the pan. The burnt bits just mimic the smokiness of kukui nuts toasted in their shells.

When done, tip them out onto a plate and leave to cool while you get the other ingredients ready.

Slice the spring onions (scallions) thinly, we'll be using all of the spring onion, green and white.

Finely chop or slice the onion.

If your tuna isn't already pre cut by your fishmonger, do it now. Cut the tuna into little cubes, about 2 cm (just under 1") wide, or slightly smaller, if you like. Place the tuna cubes in a large bowl.

Remember our toasted kukui nuts? Place them in a chopper and pulse to a semi fine state. Don't keep your finger down on the button, as they'll grind too much and you will end up with a paste. Candlenuts have a very high fat content.

Now we are going to add all the other ingredients to the tuna in the bowl. Tip in the sliced spring onions and the chopped onions.

Drizzle the sesame oil and soy sauce all over, followed by 3 Tbsp of inamona and some crushed nori, about 1 Tbsp. Just crush the nori with your fingers. Now mix this all up thoroughly.

Dish up into individual bowls or side plates and top with a small sprinkling of more inamona and seaweed. Serve immediately.You could also turn this into a poke bowl by serving it over a bowl of plain white rice, with more soy sauce and sesame oil on the side.