Jul 14 2026
Restaurants›Plonk Missoula›Ahi Poke Lettuce Wraps Recipe

Ahi Poke Lettuce Wraps Recipe

Inspired by Plonk Missoula
Time25m
Serves4

Make Ahi Poke Lettuce Wraps Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Ahi Poke

Wraps & Garnishes

Method

Ahi Poke

  1. 1

    Prepare tuna

    Pat the sushi-grade ahi tuna dry with paper towels. Using a sharp knife, cut the tuna into uniform 1/2-inch cubes. Place the cubed tuna in a medium mixing bowl and keep chilled while you prepare the dressing.

  2. 2

    Make dressing

    In a small bowl whisk together soy sauce (3 tbsp), sesame oil (1 tsp), rice vinegar (1 tsp), and mirin if using (1 tsp). Stir in Sriracha (1 tsp) and toasted sesame seeds (1 tbsp).

  3. 3

    Combine and season

    Add the dressing to the cubed tuna along with sliced green onions (3 tbsp) and finely diced red onion (2 tbsp). Gently fold to coat without mashing the fish. Season with sea salt (1 tsp) and freshly ground black pepper (1 tsp). If using, gently fold in the diced avocado now. Taste and adjust: add more soy for salt, Sriracha for heat, or a squeeze of lime for brightness. Cover and refrigerate for 10–15 minutes to let flavors meld (do not marinate longer than 30 minutes for best texture).

Wraps & Garnishes

  1. 4

    Prepare lettuce and vegetables

    Separate butter lettuce into individual leaves, keeping the largest intact for wrapping. Rinse and thoroughly dry the leaves. Julienne the cucumber and carrot into thin matchsticks and thinly slice the radish if using. Arrange these on a platter for assembly.

  2. 5

    Assemble wraps

    Place a lettuce leaf in your hand or on a plate. Add a small handful (about 2–3 tablespoons) of julienned cucumber and carrot in the center, then spoon 2–3 tablespoons of the chilled ahi poke on top. Garnish with microgreens or cilantro and a sprinkle of crispy fried shallots or scallion crisps if desired. Repeat to make 10–12 wraps.

  3. 6

    Serve

    Transfer assembled wraps to a serving platter. Serve immediately with lime wedges on the side for squeezing over the poke. Provide extra soy sauce or Sriracha for guests who want more seasoning. Leftover poke should be stored covered in the refrigerator and consumed within 24 hours.

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