Ahi Poke Salad Recipe

Prepare tuna

Pat the sushi-grade ahi tuna dry with paper towels. Trim any sinew and cut into 1/2-inch dice. Place diced tuna into a medium mixing bowl and refrigerate while you make the dressing.

Make sesame vinaigrette

In a separate bowl whisk together soy sauce, sesame oil, rice vinegar, mirin, and fresh lime juice until combined. Add grated ginger, white parts of the scallions (thinly sliced), toasted sesame seeds, Sriracha (if using), kosher salt, and black pepper. Taste and adjust acidity or salt as needed.

Toss tuna with dressing

Pour about two-thirds of the dressing over the diced tuna and gently fold to coat evenly. Reserve the remaining dressing to toss with the slaw so flavors are balanced. Cover and refrigerate the dressed tuna for 5–10 minutes to marinate (do not exceed 30 minutes to keep the texture fresh).

Combine shredded green cabbage, shredded red cabbage, shredded carrots, thinly sliced red bell pepper, chopped cilantro (if using), and the green parts of the scallions in a large bowl. Toss to combine.

Add the reserved dressing (about one-third of the total; adjust to taste) to the slaw and toss until evenly coated. Let the dressed slaw sit 3–5 minutes so flavors meld and cabbage softens slightly.

Divide the dressed slaw between serving plates or a large shallow bowl to form the base.

Place the marinated ahi tuna on top of the slaw in an even layer.

Scatter diced avocado over the tuna, then sprinkle fried wonton strips on top for crunch.

Finish with additional toasted sesame seeds, microgreens or baby greens if using, and a light drizzle of the optional spicy mayo (mix mayonnaise and Sriracha and dot or thinly drizzle over the salad).

Serve immediately so wonton strips remain crispy and tuna is chilled but not warmed.