A simple three ingredient dressing tops fresh ahi tuna, mango and avocado on a bed of spring mix in this flavorful Asian 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.
About the Recipe
This 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.
The key to good mix of poke is super fresh, 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.
This salad has a leafy green spring mix as it’s 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.
The tuna is tossed with the seaweed, chopped mango and the dressing and seasoned with sesame seeds—I like black sesame seeds so you can see them better.
Then I combine it all with avocado, lettuces and then drizzle with a bit more dressing.
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.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Ahi Tuna Poke and Mango 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.
More Reasons to Poke
Just like I did, these food bloggers have made their poke their own, and give you ideas to make them your own too.
Ahi Tuna Poke Quinoa Bowls
These poke bowls get an extra dose of protein with added quinoa.
Get the recipe | I Am a Food Blog
Spicy Ahi Avocado and Rice Poke Partaitinis
This spicy tuna combo is a sensational way to impress the guests.
Get the recipe | Two Red Bowls
Spicy Tofu Poke Bowls
For those who aren’t fans of uncooked fish, tofu is your poke answer.
Get the recipe | Margaritas In the Rain
As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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Lauren | Wicked Spatula says
May 2, 2016 at 6:34 amI could eat this for every single meal and never grow tired of it! Absolutely gorgeous!
Phi @ The Sweetphi Blog says
May 2, 2016 at 7:17 amLately I’ve been ordering tuna dishes more and more and developed quite the obsession with them. Definitely need to try making one at home, and now I have JUST the recipe to start with!! Looks super delish (and I clearly need to visit Salt Lake City asap because you share the most wonderful things from your city!!)
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May 2, 2016 at 11:54 amYou should come sometime soon! SLC is beautiful in summer too.
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May 2, 2016 at 5:27 pmThanks for including my Tofu Poke Bowls in your roundup! :)
Kaleigh @Lively Table says
May 2, 2016 at 9:15 pmThis is just gorgeous! Can’t wait to try it!
Denise says
May 2, 2016 at 9:56 pmI love Hawaiian Poke, and never have it unless in … Hawaii. Your recipe is perfect using a pre-made seaweed salad, and the addition of mango is ideal. I must find some sushi grade tuna and whip this up! Thanks for a great recipe.
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May 3, 2016 at 11:23 amThat looks so delicious! Poke is one of my favorite dishes to order!
Kari
http://www.sweetteasweetie.com
Laura | Tutti Dolci says
May 3, 2016 at 12:26 pmWhat a great looking salad, I love the flavors! Now if only it could transport us to Hawaii ;).
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May 3, 2016 at 5:43 pmAhhh, reminds me of my time dog sitting in Hawaii…many bowls of poke were consumed by me along with a few cold beers :)
Kendra @ Life Quintessentials says
May 5, 2016 at 11:34 amThis salad looks perfect for a nice light lunch or dinner during the summer days. Thanks for sharing! I even shared this recipe with my followers: https://www.facebook.com/lifequintessentials/posts/1130672373656236
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May 6, 2016 at 6:25 amThanks. Nice recipe with simple instructions. Can this recipe be tried even with Raw Mango? BTW, nice snaps.
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May 17, 2016 at 10:57 amhow long can you refrigerate this? If I wanted to pack meal jars for work lunches?
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May 19, 2016 at 10:10 pmI would only refrigerate it for 1-2 days before eating. Great idea though.
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