Best Wok Fried Ahi Poke Salad Recipes

AHI POKE SALAD - HOMEMADE POKE BOWL

Ahi Poke Salad - Homemade Poke Bowl image

Ahi Tuna poke bowls are a traditional Hawaiian salad of raw tuna which has been marinated in soy sauce, sesame oil, and onions. For a full meal, serve it over cooled sushi rice with your favorite accompaniments.

Provided by Ronda Eagle | Kitchen Dreaming

Time 30m

Number Of Ingredients 30

Ingredients

1/4 cup Soy sauce (Low sodium. For gluten-free, select a GF soy sauce like coconut aminos or GF Tamari Sauce.)
1/2 tablespoon Ground fresh chili paste (, sweet or hot)
1 teaspoon Sesame oil
3 Green Onions (scallions)
2 cloves Garlic (, smashed and finely chopped)
1/2 inch Ginger root (, fresh. peeled and minced)
1 pound Ahi tuna (, Sushi-grade - see selection guide)
2 cups Sushi rice (, cooked according to package directions (optional - omit if using salad greens as base))
Salad greens (if not using sushi rice)
Avocado
Edamame
Pickled Ginger
Jalapeno
Shredded Carrot
Seaweed Salad (Omit for GF, contains wheat.)
Corn Kernels
Sweet Onion
Mango slices
Pineapple tidbits
Wasabi Aioli
Ponzu Sauce
Eel Sauce
Sriracha Aioli
Gochjang Aioli
Sweet Soy Sauce
Sesame seeds (black and/or white. Toasted.)
Crispy Fried onions (GF variety for GF)
Wonton Strips (GF variety for GF)
Crushed Cashews or Peanuts (Omit for nut-free. )
Tempura Flakes (Omit for GF)

Steps:

PREPARE THE TUNA: Dice the tuna into 1/2-inch cubes. Set aside. In a large bowl, combine the soy sauce, chili paste, sesame oil, green onions, garlic, and ginger. Add the tuna into the bowl and stir to combine. Cover and refrigerate for 30 minutes to allow the flavors to combine.
BUILD THE BOWL: Add sushi rice or mixed salad greens onto the bottom of the bowl. Working your way around the edge of the bowl, add in the desired mix-in ingredients.Top with your favorite sauce(s).Garnish with your favorite crunchy toppings.
Leftover Poke Tuna may be refrigerated in an air-tight container for two days.

Nutrition Facts : ServingSize 1 1/4 recipe and sushi rice, Calories 210 kcal, Sugar 2 g, Sodium 579 mg, Fat 8 g, SaturatedFat 2 g, Carbohydrate 6 g, Fiber 1 g, Protein 28 g, Cholesterol 43 mg

SAM'S FRIED POKE WITH TUNA

Sam's Fried Poke with Tuna image

Provided by Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 (4 to 6 ounce) pieces raw tuna, cut into 3/4-inch cubes
1 teaspoon shoyu
1/4 cup chopped onion
1 teaspoon chopped green onion
1/4 cup ogo seaweed
1 teaspoon sesame oil
1 tablespoon oil
Bean sprouts, chopped cabbage or greens, as an accompaniment

Steps:

Place tuna cubes in a bowl with shoyu, onion, green onion, seaweed, and sesame oil. Mix well and then quickly sear in hot oil in a high heat wok. Don't cook for more than 1 or 2 minutes, as you want the center raw. Serve on a bed of greens.

AHI POKE SALAD

Ahi Poke Salad image

You can find this appetizer all over Hawaii, it is a raw tuna salad that my aunt makes. During the hot summer months, it is especially refreshing as a mini entree! Cold, tasty and good for you!

Provided by SKYELIGHT

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 10

Ingredients

1 ¼ pounds ahi tuna, cut into 1/2 inch cubes
¼ cup minced onion
¼ cup minced green onion
1 teaspoon minced fresh ginger
2 tablespoons lightly crumbled wakame seaweed
1 tablespoon ground roasted macadamia nuts
2 teaspoons sesame oil
1 ½ teaspoons crushed red pepper flakes
8 leaves iceberg lettuce
2 tablespoons cilantro leaves, for garnish

Steps:

Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.

Nutrition Facts : Calories 202.7 calories, Carbohydrate 3 g, Cholesterol 63.8 mg, Fat 5.6 g, Fiber 1 g, Protein 33.9 g, SaturatedFat 1 g, Sodium 77.9 mg, Sugar 1 g

LIMU POKE SALAD

Limu Poke Salad image

Provided by Food Network

Time 1h25m

Yield 6 servings

Number Of Ingredients 19

Ingredients

1/2 cup fresh orange juice
2 tablespoons vegetable oil
2 1/4 teaspoons sugar
1 1/2 teaspoons sesame seeds
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons soy sauce
2 cups ogo (Hawaiian seaweed), cleaned and drained
3/4 cup soy sauce
1/4 cup white wine vinegar
1/4 cup mirin (sweet rice wine)
1 cup sugar
1 tablespoon black sesame seeds
1/8 teaspoon jalapeno, minced
1 cup soy sauce
1/2 cup firmly packed brown sugar
3/4 teaspoon peeled, minced fresh ginger
1/2 teaspoon dried crushed red pepper
1/4 teaspoon Chinese 5 spice powder
6 (3-ounce) sashimi-grade Ahi steaks

Steps:

For the dressing: Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to use.
For the salad: Blanch the seaweed in a large saucepan of boiling salted water for 2 minutes. Drain. Transfer to a bowl. Bring soy sauce, vinegar, mirin, and sugar to a boil in a small saucepan, stirring to dissolve the sugar. Pour the mixture over the seaweed. Mix in the sesame seeds and jalapeno. Cool completely. Drain.
For the tuna: Mix the first 5 ingredients in a large bowl. Add the Ahi and toss to coat. Let stand 1 hour at room temperature. Preheat the broiler. Place the Ahi on a foil lined baking sheet. Broil until rare, about 1 minute per side. Arrange the seaweed salad on plates. Top with Ahi. Ladle over the dressing and serve.