The Terrace at Koele Lodge, a beautiful Four Seasons resort on the remote island of Lana'i, is an American's dream version of a British hunting lodge, serves this excellent riff on a tuna tartare appetizer that is also easy to make. If you cannot find wasabi tobiko, flying fish roe laced with wasabi, use regular tobiko mixed with a spoonful of wasabi or omit altogether. Ring moulds are often used in professional kitchens, but you can use a tall, round cookie cutter to shape the tuna, too.

12 ounces (375 grams) ahi tuna, diced into ¼-inch cubes

¼ cup finely diced Maui onion or other sweet onion

1 medium avocado, finely diced

1/3 cup chopped chives

2 tablespoons sesame oil

1 tablespoon wasabi tobiko

Salt and freshly ground pepper

Ahi poke sauce:

¼ cup soy sauce

2 tablespoons sesame oil

3 tablespoons fresh lemon juice

Combine tuna, onion, avocado, chives, sesame oil and wasabi tobiko in a bowl. Season with salt and pepper to taste. Set aside.

Combine soy sauce, sesame oil and lemon juice in a small bowl.

Divide tuna mixture into 4 portions. Place a ring mould in the centre of each plate and pack with a portion of tuna mixture. Remove the ring and drizzle sauce around tuna. Repeat with the 3 remaining portions of tuna. Serve with wasabi paste and pickled ginger on the side. Serves 4.