I want to make tuna poke at home, and have access to sushi grade tuna, but wasn't sure the actual steps to make it correctly. I realize it's more than just diced tuna, but some recipes I found online actually sear the tuna. When I've had it in restaurants, it's been all raw, and has a dressing of some kind over it -- soy and ginger maybe?
Would anyone have an actual recipe? And I'd like to get the seaweed to go with it, but is there a name for the right kind so I'm not getting the dried seaweed?