In a large bowl, combine the tuna, green onion, yellow onion, oyster sauce, soy sauce, Chile Pepper Water, ogo and salt. Mix together and chill before serving.
Hawaiian Chile Pepper Water:
Blend the chiles, garlic and vinegar in a blender or food processor. Transfer the mixture to a small saucepan along with the salt and 2 cups water and bring to a boil. Remove from the heat and add the limu kohu. Let cool, then chill.
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Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Umeke's Fishmarket Bar and Grill, Kailua-Kona, HI
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