You are here

Poke Salad

Poke Salad


  • 1 pound fresh sushi-grade ahi tuna, cut into 3/4-inch cubes
  • 1/8 Vidalia or Maui onion, julienned
  • 1 1/4 teaspoons freshly grated ginger
  • 1 scallion, thinly sliced (green part only)
  • 1/4 cup poke sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons canola or olive oil
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon sesame seeds (optional)
  • 1/2 pound mesclun
  • 8 ounces grape tomatoes, halved
  • 1/2 English cucumber, diced into 1/2-inch cubes
  • 1 avocado, pitted and cubed
  • Furikake (Find this Japanese seasoning blend at Asian markets, or buy it online.)


  1. In a medium bowl, toss together tuna, onion, 1 teaspoon ginger, scallion, and poke sauce; cover. Refrigerate for 15 minutes.
  2. In a large bowl, whisk together sesame oil, canola oil, rice vinegar, remaining 1/4 teaspoon ginger, and sesame seeds if using. Add mesclun and toss to coat.
  3. Divide greens among four plates or bowls and top with tomatoes, cucumber, and avocado. Place poke on the plates and sprinkle with furikake.


  • Courtesy of chef Bradley Lum and Josefa Carballo Lum, the owners of Grindz in San Francisco

Nutrition Information

Per serving: 365 kcal cal., 22 g fat (2.8 g sat. fat), 716 mg sodium, 4 g fiber, 31 g pro.. Percent Daily Values are based on a 2,000 calorie diet


Add a comment