Combine all spices together and whisk until thoroughly blended. Dredge ahi in spice mixture coating all sides. Heat olive oil in a non-stick skillet over high heat. Sear tuna for 10 seconds on each side for rare tuna. Remove from heat, transfer to a plate and refrigerate for 10 minutes. Dice or slice as desired.
To Assemble: Toss diced tuna with poke sauce and sesame seeds. Serve garnished with sliced avocados. Wakame may be mixed in or used as garnish on top of poke. Garnish with fried wontons, rice chips and seaweed, if desired.
Recipe by Chef Michael Wong, Intercontinental Mark Hopkins Hotel, San Francisco
