A simple three-ingredient dressing tops fresh ahi tuna, mango, and avocado on a bed of spring mix in this flavorful tuna poke salad, perfect for lunch or dinner.
I was reading the latest issue of Food and Wine and an interview with Jesse Tyler Ferguson, the actor who plays Mitchell on TV’s Modern Family—the show that in my opinion is the funniest on television. In addition to having impeccable comic timing, apparently JTF is an avid home cook.
“I’m really interested in creating things the way that chefs do…I bought a chef jacket, and when I put it on I get superambitious for some reason. It’s like a Superman cape. I just feel like I can do anything. I can’t, but I feel like I can.”
Don the jacket. Wield the knife. Learn the technique. Then make the recipe your own.
Isn’t that what cooking and creating in the kitchen is all about? It’s about finding inspiration, putting on that cape and believing you can.
This tuna poke salad recipe comes from one of my favorite chefs. His name is Mike and he is the owner of our favorite local sushi bar, Kobe Sushi, here in Salt Lake City. Mike does a great job with sushi and also makes the best ramen in SLC.
But when we go Kobe and I’m trying to be a really good girl, it’s salad that I order. This fresh tuna poke salad.
Mike’s original version calls for seared tuna. But I’m such a fan of tuna sushi and poke that I always ask him to switch it up for me. He’s always amenable. And the inspiration that made me want to put on my own Superman cape and envision myself as the chef at home that Mike is in his restaurant.
What’s in This Tuna Poke Bowl?
The key to good mix of poke is super fresh, sushi grade tuna. This ahi tuna poke bowl has a leafy green spring mix as its base, but also a second salad layer of seaweed salad. You can find seaweed salad already prepared and sold at Asian grocery stores.
While you’re at the Asian store, you’ll want to pick up prepared Wasabi, usually sold in a tube. It’s also available in the Asian aisle of most grocery stores.
The wasabi is used to flavor a simple three-ingredient dressing with vegetable oil and ponzu, a sauce similar to soy sauce but thinner and with a citrus flavor. We use it on everything from steamed broccoli to sautéed mushrooms.
But my favorite flavoring in this salad is the coarse pink Hawaiian sea salt sprinkled on top. It brings out so much flavor but in a way that regular salt just doesn’t because it is more neutral in alkalinity and far more mellow.
It’s enough to make me feel like a chef in my own home.
How to Make Tuna Poke Salad
To make this ahi tuna salad, you’ll first need to whisk together the poke salad dressing. Make sure the dressing is well combined before drizzling it over the salad.
Toss the fish with the seaweed salad, chopped mango, and the dressing. Then season with sesame seeds (I like black sesame seeds so you can see them better).
Then I combine it all with the avocado, lettuces, and drizzle with a bit more dressing. Sprinkle with pink Hawaiian sea salt and more sesame seeds, then enjoy!
Where Can I Buy Sushi Grade Tuna?
These days you can find sushi grade tuna at any good fish market and even high quality grocery stores. Or, you can always ask to buy it from your favorite sushi joint. That’s what I did, I got the fish from Mike.
Do I Have to Use Sushi Grade Fish?
Yes, using sushi grade fish is crucial, otherwise you might make yourself sick by eating raw fish. Sushi grade fish is clearly labeled. If you’re unsure whether you’ve picked up a package of sushi grade fish, ask a store employee to be safe.
Can I Use Another Type of Fish?
Yes, you can make this poke salad with any type of sushi grade fish you’d like.
Can I Meal Prep Tuna Poke Salad?
I wouldn’t refrigerate this ahi tuna salad for more than one to two days. The tuna is best fresh and won’t last long in the fridge.
Tips for Making Tuna Poke Salad
If desired, you can add other veggies to your ahi tuna salad. Shredded carrots or sliced cucumber would be a good addition, but you can add anything you’d like.
If you don’t feel comfortable making raw tuna poke at home, you can sear the ahi tuna on all sides before slicing it. You don’t want to cook it all the way through though.
To bulk up this salad and make it more of a tuna poke bowl, serve it atop rice.
More Easy Seafood Recipes to Make
- Tuscan Tuna and White Bean Salad
- Shrimp Scampi Pasta
- Seared Ahi Tuna with Asian Avocado Salsa
- Grilled Swordfish with Smoked Paprika and Herb Fruit Salsa
- Grilled Shrimp Vietnamese Spring Rolls
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.
Mango and Ahi Tuna Poke Salad
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon ponzu sauce
- 1/2 teaspoon prepared wasabi
- 4 ounces sushi grade tuna , diced in large chunks
- 1/2 mango , diced in large chunks
- 1/2 cup store-bought seaweed salad
- 1/2 teaspoon black sesame seeds
- 2-3 cups loosely packed spring lettuce mix
- 1/2 avocado , sliced
- 1/4 teaspoon pink Hawaiian sea salt
Instructions
- In a small bowl, whisk the vegetable oil, ponzu sauce and wasabi until well blended.
- Add the tuna, mango and seaweed salad to a bowl and drizzle with 1 tablespoon or so of the dressing. Sprinkle with the sesame seeds and stir to coat.
- In a different bowl, add the lettuce and avocado and top with the tuna mixture. Drizzle with more dressing as desired and sprinkle with Hawaiian sea salt and more sesame seeds. Serve immediately.
Nutrition
More Asian Recipes You’ll Love
- 7 Spice Teriyaki Chicken Rice Bowls
- Asian Glazed Orange Chicken
- Thai Quinoa Salad
- Healthier Sweet and Sour Pork
- Shrimp in Thai Coconut Sauce
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