I’ll be making this high-protein Tuna Poke Salad with Wasabi-Soy Vinaigrette all summer long!
Tuna Poke Salad
I love tuna poké bowls, but I was intrigued when someone suggested a salad version. I made my standard tuna poke and served it over greens. I added avocado, cucumbers, and furikake for extra protein. This poke salad was perfected with the Wasabi-Soy Vinaigrette. These Ahi Tuna Poke Stacks with Mango, Ahi Poke Bowl With Mango, and Shoyu Ahi Tuna Poke are some of my favorite tuna poke recipes.
Where can I buy sushi-grade tuna
Sushi-grade tuna is fish that the seller considers 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 things you could add to your tuna poke salad. You can be creative and make it your own. Here are some examples:
- Vegetables:Baby cucumbers and bean sprouts, avocado, watermelon, scallions. Sliced cabbage, shredded carrots.
- Spicy: Serrano or jalapeño peppers, sriracha, spicy mayo, wasabi
- Seasonings & Herbs: Furikake, sesame seeds, cilantro, mint
- Seaweed:Seaweed salad, nori sliced (found at supermarkets in the sushi section).
- Fruit: Mango, pineapple
Wasabi-Soy Vinaigrette
Make the dressing by whisking these ingredients together in a small bowl.
- Low-sodium soy sauce or tamari
- Wasabi
- Rice wine vinegar
- Sesame oil
How to Prep Meals
Tuna poke is best eaten the day it is made. If you prefer to eat it the next day however, wrap the avocado tightly in plastic wrap, and then slice it just before serving.
Variations:
- If you don’t like eating raw tuna, make this salad with Seared tuna steaksCut into cubes
- Use SalmonIn place of tuna
- If you wish to make a tuna poke bowlServe all ingredients over brown rice and not greens.
More Tuna Recipes You’ll Love:
Tuna Poke Salad
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This high-protein Tuna Poke Salad, with Wasabi-Soy Vinaigrette, is made with sushi-grade tuna and avocado, edamame, cucumbers, and other ingredients.
For the tuna
- 1/2 pound sushi grade tuna, Cut into 1/2-inch cubes
- 1/4 Cup Sliced scallions, Plus, more garnish
- 2 Spoonfuls reduced sodium soy sauce or gluten-free tamari
- 1 Take one teaspoon Sesame oil
- 1/2 Take one teaspoon sriracha
For the Soy Wasabi Vinaigrette
- 1 tbsp less sodium soy sauce, GF Tamari
- 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 leaf
- 1 Cup Cucumbers, (from 2 Persian) Peeled and diced 1/2 inch cubes
- 1 Hass avocados in small quantities, (4 ounces) Sliced
- 1/2 Cup Shelled edamame
- furikake, I like Eden Shake as a topping
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Combine all the vinaigrette ingredients together in a small bowl.
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Combine tuna, sesame oil, soy sauce, sesame oils, and scallions in a medium bowl. Toss gently to combine. Set aside while you prepare your salad.
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Layer the salad greens, half of the tuna, edamame and avocado in 2 bowls. Drizzle with Soy-Wasabi Vinaigrette.
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For garnish, top with furikake or scallions.
Serving: 1Salad, Calories: 404kcal, Carbohydrates: 16g, Protein: 36g, Fat: 23g, Saturated Fat 4g, Cholesterol: 43mg, Sodium: 1211.5mg, Fiber: 7.5g, Sugar: 3.5g
Keywords: ahi tuna poke, high protein salads, tuna poke salad
Source: Skinny Taste
