Poke salad

Here’s a fresh, vibrant recipe for a classic Poke Salad—a Hawaiian-inspired dish full of flavor, color, and texture.

Ahi Tuna Poke Salad

Ingredients (serves 2–3):

For the Poke:

• 250g (about 1/2 lb) sushi-grade ahi tuna, diced into cubes

• 2 tablespoons soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon rice vinegar

• 1/2 teaspoon honey or brown sugar (optional)

• 1 green onion, finely sliced

• 1/2 teaspoon toasted sesame seeds

• Optional: a pinch of chili flakes or sriracha for heat

For the Salad Base:

• 2 cups mixed greens or baby spinach

• 1/2 cup cooked and cooled edamame

• 1/2 avocado, diced

• 1/2 cucumber, sliced thin

• 1/2 cup shredded carrots or pickled radish

• 1/2 cup cooked jasmine rice, sushi rice, or cauliflower rice (optional)

• Optional toppings: seaweed salad, crispy onions, crushed macadamia nuts, nori strips

Instructions:

1. Marinate the Tuna:

   • In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and chili flakes (if using).

   • Gently fold in the tuna cubes, green onion, and sesame seeds.

   • Let marinate in the fridge for 10–15 minutes (don’t over-marinate or the fish will firm up too much).

2. Assemble the Salad:

   • Arrange salad greens in bowls or plates.

   • Top with avocado, cucumber, edamame, carrots, rice (if using), and other desired veggies.

   • Spoon the marinated tuna over the top.

3. Garnish and Serve:

   • Sprinkle extra sesame seeds, add optional toppings like nori or crispy onions.

   • Drizzle with a little extra soy-sesame dressing or spicy mayo if desired.

Would you like a tofu or salmon version, or a spicy mayo drizzle recipe to go with it?