Fresh tuna steaks/Tilefish

Poke (the way I was taught):

Cube your tuna and toss it with a little sea salt. This firms it up a bit.

Blend soy, sesame oil and sambal. Go easy on the oil.

Mix in to the fish some green onion, sesame seed, bell pepper and seaweed. I use ogo if I have it. Wakame salad works well too.

Fold in your oil and soy mix and give it 30 minutes to chill in the fridge.

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Are they good table fare?

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Tastes like lobster