Tuna poke

Whisk soy sauce, sesame oil, grated ginger, sliced green onion, Aleppo pepper, chopped macadamia nuts, salt and crumbled wakame; set aside.

Cut the tuna into thick slices, then strips, then even cubes between half an inch and an inch.

Pour the marinade over the tuna in a mixing bowl and mix thoroughly with a spatula.

Cover and refrigerate an hour or two.

Mix, taste and adjust salt or heat; add any rice vinegar or citrus only right before eating.

Serve over sushi rice with cold seasonal vegetables; finish with green onion and toasted sesame seeds.