Wok Fried Ahi Poke Salad

  • Yield : 4 servings
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • San Fran-Caesar with Sour Dough Croutons

  • Deborah Roberts Perry, Georgia Potato Salad

  • Spring Vegetable Salad with Parmesan Tuiles and White Truffle-Oil Vinaigrette

  • Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette

  • Antioxidant Fruit Salad


  • 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)
  • 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


Step 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.

Leave a Reply

Your email address will not be published. Required fields are marked *