Go Back
Print
Recipe Image
Instruction Images
Nutrition Label
–
+
servings
Smaller
Normal
Larger
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.
Prep Time:
15
minutes
mins
Cook Time:
0
minutes
mins
Total Time:
15
minutes
mins
Yield:
2
servings
Course:
Dinner, Lunch, Salad
Cuisine:
Hawaiian
Ingredients
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))
Instructions
Combine the vinaigrette ingredients in a small bowl and set aside.
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.
Nutrition
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
- WW Points:
5