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Authentic Poke Salad with Ahi Tuna

This fresh, protein-rich Hawaiian poke salad features sushi-grade ahi tuna, wakame seaweed, and crunchy macadamia nuts for an easy, impressive meal.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4
Course: Protein Salads
Cuisine: Hawaiian
Calories: 203
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¼ pounds ahi tuna, cut into 1/2 inch cubes
  • ¼ cup minced onion
  • ¼ cup minced green onion
  • 2 tablespoons lightly crumbled wakame seaweed
  • 1 tablespoon ground roasted macadamia nuts
  • 2 teaspoons sesame oil
  • 1 ½ teaspoons crushed red pepper flakes
  • 1 teaspoon minced fresh ginger
  • 8 leaves iceberg lettuce
  • 2 tablespoons cilantro leaves for garnish

Equipment

  • Mixing bowl
  • Sharp knife
  • Cutting board

Method
 

  1. Combine cubed tuna, onion, green onion, seaweed, macadamia nuts, sesame oil, red pepper flakes, and ginger in a mixing bowl.
  2. Cover and refrigerate for at least 1 hour to allow flavors to meld.
  3. Arrange lettuce leaves on a serving platter.
  4. Spoon the marinated poke mixture over the lettuce leaves.
  5. Garnish with fresh cilantro leaves before serving.

Notes

  • For best results, use sushi-grade ahi tuna from a reputable source.
  • Consume within 24 hours of preparation.
  • Store prepared poke in the refrigerator and keep separate from lettuce until ready to serve.
  • For a milder flavor, reduce the amount of red pepper flakes.