Cut the ahi into 3/4-inch cubes and put in a large mixing bowl. Add the nuts, sesame oil, soy sauce, chili flakes and salt to taste. Lightly toss together. Then add the Maui onions and green onions and lightly toss to combine. Season with additional salt if needed and black pepper to taste. Garnish with the seaweed.
To serve, spoon the poke into nonreactive serving dish and serve immediately.
Recipe adapted from Reno Henriquez, courtesy Guy Fieri