Tuna Poke Salad
Y’know, I hadn’t actually sampled that much tuna poke salad in my life until recently. But I am a sucker for sushi, and an arrangement other than regular canned tuna salad sounded great.
I used a lot of ingredients in this tuna poke, but you could omit certain things if you want. The saucy ingredients (coconut aminos, garlic, etc) are essential. Cucumber, avocado, and red pepper flakes, however, could be skipped.
Yellowfin tuna was more affordable for this round of poke. Wild-caught ahi was $29.99 per pound at Whole Foods, which gave me a partial heart attack. I do think ahi would make a better salad, though. If you can find it for a reasonable price, get it!
Tuna poke salad goes nicely with cauliflower rice and nori rolls. That’s how we ate it for dinner last week. If you can tolerate white rice, that could also be an option.
Tuna Poke Salad
- 1 lb. ahi tuna steaks
- 1 cucumber, diced
- 1 avocado, diced
- 1 green onion, thinly sliced
- 1 serrano or anaheim pepper, diced
- 1 Tbsp. fresh cilantro, minced
- 1 garlic clove, minced
- 1 tsp. grated ginger
- 1 Tbsp. toasted sesame oil
- 2 Tbsp. coconut aminos
- ¼ tsp. red pepper flakes (I prefer Korean red pepper flakes, or gochugaru)
- 1 tsp. fish sauce
- 1 handful dried wakame seaweed flakes
- 1 tsp. sesame seeds
- Sea salt to taste
- Lime garnish, if desired
- Cut raw tuna steaks into 1-in. thick cubes.
- Add tuna, cucumber, avocado, green onion, pepper and cilantro to a mixing bowl. Stir gently to combine.
- In a small bowl, mix garlic, ginger, sesame oil, coconut aminos, red pepper flakes, fish sauce and salt. Add to the large mixing bowl and stir to combine again.
- Mix in sesame seeds, seaweed flakes, and more salt if desired.
- Place in fridge and allow to marinate, covered, for 2 hours or more.
- Garnish with lime and enjoy within 2 days.