I’ll be making this high-protein Tuna Poke Salad with Wasabi-Soy Vinaigrette all summer long!
Tuna Poke Salad
I love tuna poke bowls, but when someone suggested I make a salad version, I was on it! I made my basic tuna poke but served it over greens with avocado, cucumbers, scallions, and furikake and added edamame for more protein. The Wasabi-Soy Vinaigrette was the perfect dressing for this poke salad. More of my favorite tuna poke recipes are these Ahi Tuna Poke Stacks, Ahi Poke Bowl with Mango, and Shoyu Ahi Tuna Poke.
Where to Buy Sushi-grade Tuna
Sushi-grade tuna means that it is fish that the seller deems safe to eat raw. It’s been previously flash frozen and the best place to purchase it is from a trusted fish market. I always talk to my fishmonger to ask questions about where the fish came from, how fresh it is, and if it’s safe to eat raw. Some places also sell it frozen, I’ve seen lots of options online.
Ahi Tuna Salad Topping Ideas:
There are so many different things you could put on your tuna poke salad. Feel free to get creative and switch it up. Here are some ideas:
- Vegetables: Baby cucumbers, bean sprouts, avocado, watermelon radish, scallions, sliced cabbage, shredded carrots
- Spicy: Serrano or jalapeño peppers, sriracha, spicy mayo, wasabi
- Seasonings & Herbs: Furikake, sesame seeds, cilantro, mint
- Seaweed: Sliced nori, seaweed salad (Found in the sushi section of supermarkets)
- Fruit: Mango, pineapple
Wasabi-Soy Vinaigrette
To make the dressing for this salad, whisk these four ingredients in a small bowl:
- Low-sodium soy sauce or tamari
- Wasabi
- Rice wine vinegar
- Sesame oil
How to Meal Prep
Tuna poke salad is best eaten the same day you make it, but if you want to make it for the following day, cover the peeled avocado tightly with plastic wrap and slice it just before eating.
Variations:
- If you don’t like eating raw tuna, make this salad with seared tuna steaks and cut into cubes.
- Use salmon in place of tuna.
- If you want to make a tuna poke bowl, serve everything over brown rice instead of greens.
More Tuna Recipes You’ll Love:
- Ahi Tuna Watermelon Salad
- Seared Tuna Salad with Wasabi Butter Sauce
- Spicy Crunchy Tuna Tartare
- Sesame Crusted Tuna Steak on Arugula
- Grilled Tuna Over Arugula with Lemon Vinaigrette
Tuna Poke Salad
Ingredients
For the tuna
- 1/2 pound sushi grade tuna, cut into 1/2-inch cubes
- 1/4 cup sliced scallions, plus more for garnish
- 2 tablespoons reduced sodium soy sauce or gluten-free tamari, or liquid aminos for paleo
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha
For the Soy-Wasabi Vinaigrette:
- 1 tbsp less sodium soy sauce, or GF Tamari, or liquid aminos for paleo
- 1 tsp wasabi, in tube
- 2 tbsp rice wine vinegar
- 1/2 tbsp sesame oil
For The Salad
- 3 cups baby greens, arugula or your favorite lettuce
- 1 cup cucumbers, (from 2 Persian) peeled and diced 1/2-inch cubes
- 1 small Hass avocado, (4 ounces) sliced
- 1/2 cup shelled edamame
- furikake, for topping (I like Eden Shake)
Instructions
- Combine the vinaigrette ingredients in a small bowl and set aside.
- In a medium bowl, combine tuna with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and set aside while you prepare the salad.
- In 2 bowls, layer the salad greens, 1/2 of the tuna, edamame, avocado, cucumber and drizzle with Soy-Wasabi Vinaigrette.
- Top with furikake and scallions, for garnish.
