Ahi Poke Salad

Ingredients and Weight:

• 1 pound sushi-grade ahi tuna, cut into 1/2-inch cubes
• 1/2 cup thinly sliced scallions
• 1/2 cup chopped cilantro
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped avocado
• 1/4 cup toasted sesame seeds
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 teaspoon Sriracha (optional)

Preparation Time:

15 minutes

Cooking Time:

None

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Combine the tuna, scallions, cilantro, onion, avocado, and sesame seeds in a large bowl.
2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and Sriracha (if using).
3. Pour the dressing over the tuna mixture and toss to combine.
4. Serve immediately over rice, salad greens, or your favorite base.

Nutritional Information:

• Calories: 350 per serving
• Protein: 30 grams
• Carbohydrates: 25 grams
• Fat: 15 grams
• Sodium: 500 mg

Dish Characteristics:

• Fresh and flavorful
• Balanced combination of textures
• Healthy and satisfying
• Adaptable to various dietary needs

User Comments:

• "This is the best ahi poke salad I've ever had! It's so fresh and flavorful."
• "I love that this recipe is so versatile. I can customize it to my own preferences."
• "This salad is perfect for a healthy and quick lunch."
• "I'm not a big fan of raw fish, but this salad changed my mind. It's so delicious!"
• "The toasted sesame seeds add the perfect crunchy touch."

Special Precautions and Tips:

• Use high-quality sushi-grade ahi tuna for optimal flavor and safety.
• If you can't find sushi-grade tuna, you can freeze regular tuna for at least 48 hours to kill any parasites.
• If you don't have toasted sesame seeds, you can toast them in a pan over medium heat for a few minutes.
• This salad can be refrigerated for up to 3 days.