To prepare the poke, in a bowl, combine the tuna, scallions, onion, ogo, chile sauce, sesame oil, inamona, and rock salt. Take 1 to 1-1/2 tablespoons of poke in your hand. Gently squeeze and form into a torpedo-or football-shaped piece. Make 4 pieces.
Heat the vegetable oil in a saute' pan over high heat and sear the poke until browned on the outside but still rare in the middle, 30 to 40 seconds.
Divide the poke pieces among individual plates. Top each piece with a chiso leaf and ahi slice. Drizzle with the aioli and garnish with the wasabi tobiko.