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Tuna Poke Salad

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I’ll be making this high-protein Tuna Poke Salad with Wasabi-Soy Vinaigrette all summer long!

Ahi Tuna Poke Salad
Tuna Poke Salad

I love tuna poke bowls, but when someone suggested I make a salad version, I was on it! I made my basic tuna poke but served it over greens with avocado, cucumbers, scallions, and furikake and added edamame for more protein. The Wasabi-Soy Vinaigrette was the perfect dressing for this poke salad. More of my favorite tuna poke recipes are these Ahi Tuna Poke Stacks, Ahi Poke Bowl with Mango, and Shoyu Ahi Tuna Poke.

Ahi Tuna Poke Salad

Where to Buy Sushi-grade Tuna

Sushi-grade tuna means that it is fish that the seller deems safe to eat raw. It’s been previously flash frozen and the best place to purchase it is from a trusted fish market. I always talk to my fishmonger to ask questions about where the fish came from, how fresh it is, and if it’s safe to eat raw. Some places also sell it frozen, I’ve seen lots of options online.

Ahi Tuna Salad Topping Ideas:

There are so many different things you could put on your tuna poke salad. Feel free to get creative and switch it up. Here are some ideas:

  • Vegetables: Baby cucumbers, bean sprouts, avocado, watermelon radish, scallions, sliced cabbage, shredded carrots
  • Spicy: Serrano or jalapeño peppers, sriracha, spicy mayo, wasabi
  • Seasonings & Herbs: Furikake, sesame seeds, cilantro, mint
  • Seaweed: Sliced nori, seaweed salad (Found in the sushi section of supermarkets)
  • Fruit: Mango, pineapple

Wasabi-Soy Vinaigrette

To make the dressing for this salad, whisk these four ingredients in a small bowl:

  • Low-sodium soy sauce or tamari
  • Wasabi
  • Rice wine vinegar
  • Sesame oil

How to Meal Prep

Tuna poke salad is best eaten the same day you make it, but if you want to make it for the following day, cover the peeled avocado tightly with plastic wrap and slice it just before eating.


  • If you don’t like eating raw tuna, make this salad with seared tuna steaks and cut into cubes.
  • Use salmon in place of tuna.
  • If you want to make a tuna poke bowl, serve everything over brown rice instead of greens.

Ahi Tuna Poke Salad

More Tuna Recipes You’ll Love:

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Tuna Poke Salad

5 from 4 votes
This high-protein Tuna Poke Salad with Wasabi-Soy Vinaigrette is made with sushi-grade tuna, avocado, edamame and cucumbers.
Course: Dinner, Lunch, Salad
Cuisine: Hawaiian
Ahi Tuna Poke Salad
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
Yield: 2 servings
Serving Size: 1 salad


For the tuna

  • 1/2 pound sushi grade tuna, cut into 1/2-inch cubes
  • 1/4 cup sliced scallions, plus more for garnish
  • 2 tablespoons reduced sodium soy sauce or gluten-free tamari, or liquid aminos for paleo
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sriracha

For the Soy-Wasabi Vinaigrette:

  • 1 tbsp less sodium soy sauce, or GF Tamari, or liquid aminos for paleo
  • 1 tsp wasabi, in tube
  • 2 tbsp rice wine vinegar
  • 1/2 tbsp sesame oil

For The Salad

  • 3 cups baby greens, arugula or your favorite lettuce
  • 1 cup cucumbers, (from 2 Persian) peeled and diced 1/2-inch cubes
  • 1 small Hass avocado, (4 ounces) sliced
  • 1/2 cup shelled edamame
  • furikake, for topping (I like Eden Shake)


  • Combine the vinaigrette ingredients in a small bowl and set aside.
    Wasabi-Soy Vinaigrette
  • In a medium bowl, combine tuna with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and set aside while you prepare the salad.
  • In 2 bowls, layer the salad greens, 1/2 of the tuna, edamame, avocado, cucumber and drizzle with Soy-Wasabi Vinaigrette.
  • Top with furikake and scallions, for garnish.

Last Step:

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Serving: 1 salad, Calories: 404 kcal, Carbohydrates: 16 g, Protein: 36 g, Fat: 23 g, Saturated Fat: 4 g, Cholesterol: 43 mg, Sodium: 1211.5 mg, Fiber: 7.5 g, Sugar: 3.5 g