Here's what you'll need. Only half of tuna slab shown.
Open tuna and rinse under cold water.
Place tuna on thick paper towels to dry.
Wrap tuna in paper towels and place in the coldest part of your fridge for 10 minutes. 40° is a perfect temperature for raw fish.
Fine chop your vegetables. Shread your diakon radish garnish.
Cut your tuna in half. Half will be used for your salad - half for your sashimi. Place your other half back in the fridge. Definitely use a very sharp knife. Don't saw it. Just allow the knife to glide through your fish.
With a very sharp knife, slice tuna into 1/2" cubes. Work fast as so bacteria doesn't form on your tuna. Place in a non-metalic bowl.
Add all of your vegetables and seasonings not listed as garnishments. Fold in gently. You don't want to bruise your tuna!
Place Ahi Poke in glasses and garnish with green onions, jalapeños, sesame seeds and parsley. Refrigerate quickly.
Pull your other 1/2 tuna. Cut into 1/2" squares. Refrigerate immediately until ready to plate.
Plate your diakon radishes and place your sashimi on top. Sprinkle radishes with rice wine vinager if you'd like. Garnish plate with jalapeños and chopped parsley. Serve with pickled ginger, Wasabi and Soy Sauce.
