Ahi Poke and Seaweed Salad Recipe

Name: Ahi Poke and Seaweed Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh ahi (yellowfin tuna); 1 teaspoon finely chopped macadamia nuts; 1 teaspoon toasted sesame oil; 1 teaspoon soy sauce; 1/4 teaspoon dried red pepper flakes, optional; Salt; 1/4 cup shaved Maui onion; 2 tablespoons finely sliced green onions; Freshly cracked black pepper; 1/8 cup finely julienned, toasted dried seaweed

Servings: persons

1 pound fresh ahi (yellowfin tuna)
1 teaspoon finely chopped macadamia nuts
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/4 teaspoon dried red pepper flakes, optional
Salt
1/4 cup shaved Maui onion
2 tablespoons finely sliced green onions
Freshly cracked black pepper
1/8 cup finely julienned, toasted dried seaweed

1
Cut the ahi into 3/4-inch cubes and put in a large mixing bowl.
2
Add the nuts, sesame oil, soy sauce, chili flakes and salt to taste.
3
Lightly toss together.
4
Then add the Maui onions and green onions and lightly toss to combine.
5
Season with additional salt if needed and black pepper to taste.
6
Garnish with the seaweed.
7
To serve, spoon the poke into nonreactive serving dish and serve immediately.

kcal

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Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound fresh ahi (yellowfin tuna), 1 teaspoon finely chopped macadamia nuts, 1 teaspoon toasted sesame oil, 1 teaspoon soy sauce, and more.

Yes, Ahi Poke and Seaweed Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ahi Poke and Seaweed Salad

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