Ingredients:

For the Poke Base:

1 pound sushi-grade ahi tuna, cubed

1/4 cup soy sauce (use premium or tamari for richer flavor)

1 tablespoon sesame oil (preferably toasted)

1 tablespoon rice vinegar

1 teaspoon honey or agave nectar

1 teaspoon fresh ginger, finely grated

1 teaspoon black sesame seeds

1 teaspoon white sesame seeds

1 green onion, thinly sliced

1 teaspoon macadamia nuts, toasted and chopped

1 teaspoon seaweed salad (optional, for garnish)

For the Avocado Wasabi Mousse:

1 ripe avocado

1 tablespoon Greek yogurt

1 teaspoon wasabi paste

1 teaspoon lime juice

Salt and black pepper, to taste

For Garnish:

Edible flowers (such as orchids or nasturtium)

Microgreens

Radish slices

Additional sesame seeds

Lime wedges

Instructions:

1. Prepare the Ahi Tuna:

In a bowl, gently toss the cubed ahi tuna with soy sauce, sesame oil, rice vinegar, honey, grated ginger, black and white sesame seeds, green onions, and macadamia nuts. Ensure the tuna is well-coated. Refrigerate for 15-30 minutes to marinate.

2. Make the Avocado Wasabi Mousse:

In a blender or food processor, combine the ripe avocado, Greek yogurt, wasabi paste, lime juice, salt, and black pepper. Blend until smooth and creamy. Adjust the seasoning to taste.

3. Assemble the Poke:

Using a ring mold or by carefully arranging the tuna with a spoon, create a neat circular base on the serving plate.

Add a dollop of the Avocado Wasabi Mousse on top of the tuna.

Garnish with additional sesame seeds, microgreens, radish slices, and a few edible flowers.

4. Final Touch:

Drizzle a bit of additional soy sauce or sesame oil around the plate for a finishing touch.

Place a small amount of seaweed salad (if using) beside the poke for added texture.

5. Serve:

Serve the Michelin Star Hawaiian Poke immediately, accompanied by lime wedges on the side.

Optional Tips:

Ensure that the ahi tuna is of the highest quality and is handled and stored properly.

Consider using unique or exotic varieties of edible flowers for an extra touch of sophistication.

Serve the dish on a chilled plate for a refreshing experience.