Serve as an entree dish with steamed rice or as a salad over seaweed or shredded lettuce. Recommend using sushi grade #1 ahi or yellowtail tuna. Poki doesn't keep well, so make only as much as you're sure to eat in one sitting. If served as an appetizer, place bowl on a bed of ice to prevent tuna from graying.
Blend all ingredients except tuna in a non-reactive bowl. Mix well, taste and season, adding salt, sesame oil and chili sauce to taste. Cut tuna into small, uniform bits approximately 1/2" square. Gently toss the tuna in dressing and chill for 30 minutes.