Tuna Poke Salad
This protein-packed Tuna Poke Salad, drizzled with a zesty Wasabi-Soy Vinaigrette, features fresh sushi-grade tuna, creamy avocado, vibrant edamame, and crisp cucumbers.
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Ingredients
- 1/2 pound sushi grade tuna
- 1/2 teaspoon sriracha
- 1 tbsp less sodium soy sauce
- 1 tsp wasabi
- 2 tbsp rice wine vinegar
- 1/2 tbsp sesame oil
- 3 cups baby greens
- 1 cup cucumbers
- 1 small Hass avocado
- 1/2 cup shelled edamame
- furikake
- 1 teaspoon sesame oil
- 1/4 cup sliced scallions
- 2 tablespoons reduced sodium soy sauce or gluten-free tamari
Instructions
- 1
In a small mixing bowl, whisk together the ingredients for the vinaigrette and set it aside for later use.
- 2
In a medium-sized bowl, mix the tuna with chopped scallions, soy sauce, sesame oil, and sriracha. Carefully toss the mixture until well combined, then allow it to rest while you prepare the salad components.
- 3
In two serving bowls, arrange a bed of salad greens, followed by half of the tuna mixture, then add the edamame, avocado, cucumber, and finish with a drizzle of the Soy-Wasabi Vinaigrette.
- 4
Sprinkle furikake and additional scallions on top as a finishing touch for garnish.