Wok Fried Ahi Poke Salad

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Ahi Poke: 

1 pound Ahi (tuna), cubed

1 tablespoon red Hawaiian salt (or substitute kosher salt)

1 tablespoon kukui nuts (or substitute macadamia nuts), chopped

1/2 cup fresh ogo (seaweed), chopped fine

1/4 cup green onions, chopped

3/8 cup Roma tomatoes, diced

1 tablespoon Shoyu (Japanese soy sauce)

Miso vinaigrette:

2 tablespoons miso paste

2 tablespoons rice vinegar

2 tablepsoons Mirin (rice wine)

2 tablespoons Shoyu (Japanese soy sauce)

1 teaspoon garlic, grated

3/8 teaspoon ginger, grated

2 tablespoons salad oil, such as canola

Salad garnish: butterhead lettuce, bean sprouts, and julienne red peppers