1 (6-ounce) tuna fillet (sushi or sashimi quality)
Alaea (Hawaiian red salt)
1/4 cup dried ogo (seaweed)
2 shallot cloves, chopped
2 or 3 scallions, white and tender green parts only, sliced thinly on the diagonal
1/2 teaspoon crushed red pepper flakes
1-ounce inamona (roasted crushed kukui nut seed of the candlenut tree) or 1 1/2 ounces crushed
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