Ingredients

• 1 pound sushi-grade ahi tuna, cubed
• 1/2 medium onion, chopped
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1/2 cup green onion, chopped
• 1/4 cup chopped ogo seaweed
• 2 Hawaiian chile peppers, minced
• 1 pound ahi, cubed
• 1 cup cubed salmon
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1/4 cup diced cucumber
• 1 medium tomato, diced
• 1/2 cup coconut milk
• 3 Hawaiian chile peppers, minced
• 4 radicchio leaves
• 4 kataife baskets, deep-fried until golden brown
• Ailoi, recipe follows
• 1/2 cup mayonnaise
• Sambal
• Soy Sauce
• Sliced green onions

Instructions

1. Poke number 1:
2. In a mixing bowl, combine ahi, onion, soy, sesame oil, green onion, ogo, and chile peppers and mix well. Set aside.
3. Poke number 2:
4. In a mixing bowl, combine ahi, salmon, soy, sesame oil, cucumber, tomato, coconut milk, chile peppers and mix well. Set aside.
5. Place 4 radicchio cups on a platter. Place 1 kataife cup in each radicchio. Spoon first poke mixture in 2 of the cups and fill the other 2 cups with second poke mixture. Drizzle with spicy aioli.
6. Mix ingredients together.
7. Yield: 1/2 to 3/4 cup