Raw fish for a summer day: tuna and opah poke

I planned to make this Hawaiian dish for friends who just came back from Maui, but they got a flu on the plane and couldn't come over for dinner. So it was just the two of us who enjoyed it, but we loved every bite (except those few sinewy pieces that the fishmonger put on the bottom of the bag - they shouldn't do it at $15/lb, but they do!) I got sashimi-grade ahi tuna and opah from Santa Rosa Seafood stall at the farmers market this morning.

Ahi and opah poke

Serves two

3/4 lb sashimi-grade ahi tuna, cut into 1/2 inch pieces

3/4 lb sashimi-grade opah, cut into 1/2 inch pieces

1 red onion, minced

1 small bunch chives, finely chopped

1 Tbsp Japanese toasted sesame oil

1 Tbsp olive oil

2 Tbsp soy sauce

1 Tbsp Mirin rice wine

1/2 tsp red pepper flakes

1/2 tsp white sesame seeds

1/2 tsp black sesame seeds

Salt, pepper to taste

Combine the fish with the onion, chives, and the oils, season with soy sauce, Mirin, red pepper, sesame seeds, salt and pepper. Refrigerate for 30 minutes to 2 hours. Serve over a salad of mixed greens (I used arugula, bitter cress, and chervil) and avocado.

Chalone Sauvignon Blanc.