For the Lomi Lomi Salmon, place 1/4 of coarse sea salt and 8 ounces of salmon fillet in a large zip-top plastic bag. Shake the bag, coating the fish evenly, and chill for at least eight hours. Remove the fish from the bag, and rinse well. Next, soak the fish in ice water for two hours, changing the water every 30 minutes. Drain the fish well, and pat dry with paper towels.
Dice the fish, and place the pieces in a large bowl. Soak 1/2 of finely diced white onion in ice water for 15 minutes. Drain the onion well, and add it to the fish. Add 3 tablespoons of finely chopped green onions and 1 cup of diced tomato, tossing all the ingredients gently to combine. Place about 3 tablespoons of the fish mixture on each of the 16 pieces of iceburg lettuce.
For the Tuna Poke, place 1/4 cup of chopped green onions, 1 tablespoon of soy sauce, 1/2 teaspoon of grated fresh ginger, 1 1/2 teaspoons of peanut oil and 1/2 teaspoon of sesame oil in a medium bowl. Also add 1/2 pound of 1/2 inch-cubed sushi grade tuna and 1 minced garlic clove. Cover, and chill for two hours. Serve the mixture over 2 cups of 1/4-inch thick diagonally cut peeled cucumbers.Learn more about Regional Cuisine