Ahi Poke Salad

1 ¼ pounds ahi tuna, cut into 1/2 inch cubes

¼ cup minced onion

¼ cup minced green onion

1 teaspoon minced fresh ginger

2 tablespoons lightly crumbled wakame seaweed

1 tablespoon ground roasted macadamia nuts

2 teaspoons sesame oil

1 ½ teaspoons crushed red pepper flakes

8 leaves iceberg lettuce

2 tablespoons cilantro leaves, for garnish

Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.