Wok Fried Ahi Poke Salad

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  • Level: Easy
  • Yield: 4 servings
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Ahi Poke: 

1 pound Ahi (tuna), cubed

1 tablespoon red Hawaiian salt (or substitute kosher salt)

1 tablespoon kukui nuts (or substitute macadamia nuts), chopped

1/2 cup fresh ogo (seaweed), chopped fine

1/4 cup green onions, chopped

3/8 cup Roma tomatoes, diced

1 tablespoon Shoyu (Japanese soy sauce)

Miso vinaigrette:

2 tablespoons miso paste

2 tablespoons rice vinegar

2 tablepsoons Mirin (rice wine)

2 tablespoons Shoyu (Japanese soy sauce)

1 teaspoon garlic, grated

3/8 teaspoon ginger, grated

2 tablespoons salad oil, such as canola

Salad garnish: butterhead lettuce, bean sprouts, and julienne red peppers


  1. Combine all Ahi Poke ingredients and set aside. Combine all vinaigrette ingredients and set aside. In a lightly oiled hot wok, quickly cook the Ahi Poke in small batches. Toss with the miso vinaigrette. Place the lettuce leaves on four plates. Spoon the Ahi poke into the lettuce leaves. Garnish with the bean sprouts and red pepper.