In a nonreactive bowl, prepare the marinade by combining tamari, honey, ginger, chili flakes, garlic, vinegar, sesame oil and olive oil. Whisk to combine and reserve.
For the red quinoa, bring quinoa and one cup of water to a boil. Reduce to a simmer and cook until the liquid has been absorbed (15-18 minutes). Fold in olive oil, lime zest, and salt and pepper to taste. Reserve.
To finish the ahi poke, one hour prior to service, gently toss tuna and remaining ingredients in the marinade, cover and refrigerate.
To plate, divide red quinoa evenly between 6 plates. Spoon poke over the quinoa and garnish with nasturtium blossoms, bronze fennel and Shichi-mi togarashi**.
*Benne seeds are available from Anson Mills.
**Shichi-mi togarashi, Japanese “seven spice,” is available online if an ethnic market is not accessible.