Ahi Poke Salad

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This fresh and bright Hawaiian ahi tuna salad can be served as an appetizer or a summer entree. It is traditionally made with a stringy seaweed called limu ogo and inamona, ground roasted kukui nuts.

Submitted by Aja
Published on December 5, 2014
Recipe Placeholder Image
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
1 mins
Servings:
4
Yield:
4 appetizer servings
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Ingredients

  • 1 1/4 pounds ahi tuna, cut into 1/2 inch cubes

  • 1/4 cup minced onion

  • 1/4 cup minced green onion

  • 1 teaspoon minced fresh ginger

  • 2 tablespoons lightly crumbled wakame seaweed

  • 1 tablespoon ground roasted macadamia nuts

  • 2 teaspoons sesame oil

  • 1 1/2 teaspoons crushed red pepper flakes

  • 8 leaves iceberg lettuce

  • 2 tablespoons cilantro leaves, for garnish

  • 1/3 cup of more tuna

Directions

  1. Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.