Tuna Poke Salad Recipe with Avocado, Sesame and Soy Dressing

I’ll be making this high-protein Tuna Poke Salad with Wasabi-Soy Vinaigrette all summer long! This salad takes the bright, savory flavors of a classic tuna poke bowl and turns them into a light, nourishing salad—perfect for lunch, dinner, or meal prep. It’s built with sushi-grade tuna, creamy avocado, crisp cucumbers, edamame for extra protein, and a tangy wasabi-soy vinaigrette that ties everything together.

Tuna Poke Salad

I love traditional tuna poke bowls, but a salad version is a refreshing twist—especially on hot days when you want something cool and protein-packed. For this salad, the tuna is dressed simply with soy, sesame oil, scallions and a touch of sriracha, then layered over mixed greens with avocado, cucumber and edamame. A quick Wasabi-Soy Vinaigrette adds bright acidity and a gentle wasabi kick that complements the tuna without overpowering it.

Where to Buy Sushi-grade Tuna

“Sushi-grade” generally means the seller considers the fish safe to eat raw; it has usually been flash-frozen to reduce the risk of parasites. The best source is a reputable fish market or seafood counter where you can speak directly with the fishmonger about the tuna’s origin and freshness. Many grocery stores also carry previously frozen sushi-grade tuna, and you can find options at specialty seafood shops. Ask questions and buy the freshest piece you can find.

Ahi Tuna Salad Topping Ideas

This salad is very adaptable. Mix and match toppings to suit your taste and seasonal produce. Ideas to try:

• Vegetables: Persian cucumbers, bean sprouts, sliced cabbage, shredded carrots, watermelon radish
• Spicy additions: Thinly sliced serrano or jalapeño, a drizzle of sriracha, spicy mayonnaise, or a dab of wasabi
• Seasonings & herbs: Furikake, toasted sesame seeds, cilantro, mint
• Seaweed: Thin nori strips or a scoop of seaweed salad (often found in the refrigerated sushi section)
• Fruit: Mango or pineapple for a sweet contrast

Wasabi-Soy Vinaigrette

This simple dressing is whisked together in a small bowl and poured over the salad just before serving. Adjust amounts to taste:

• Low-sodium soy sauce or tamari
• Wasabi (from a tube works well)
• Rice wine vinegar
• Sesame oil

Whisk the ingredients until smooth. Taste and add more wasabi for heat, more vinegar for brightness, or a splash of sesame oil for nuttiness.

How to Meal Prep

Tuna poke salad is best eaten the day it’s made to preserve the texture of the greens and avocado. If you need to prepare it ahead, keep components separate: store the dressed tuna, vinaigrette, and vegetables in airtight containers. If you’re prepping the avocado, keep the peeled avocado tightly covered in plastic wrap and slice just before serving to reduce browning.

Variations

• If you prefer not to eat raw fish, sear tuna steaks briefly on all sides, cool and then cube.
• Swap tuna for salmon for a slightly richer flavor.
• Make a poke bowl by serving these ingredients over brown rice or sushi rice instead of greens.

More Tuna Recipes You’ll Enjoy

• Ahi Tuna Watermelon Salad
• Seared Tuna Salad with Wasabi Butter Sauce
• Spicy Crunchy Tuna Tartare
• Sesame Crusted Tuna Steak on Arugula
• Grilled Tuna Over Arugula with Lemon Vinaigrette

Recipe: Tuna Poke Salad

Ingredients

Instructions

1. Make the vinaigrette: In a small bowl whisk together the soy sauce, wasabi paste, rice wine vinegar and sesame oil until well combined. Adjust seasoning to taste and set aside.
2. Prepare the tuna: In a medium bowl, combine the cubed tuna with sliced scallions, soy sauce, sesame oil and sriracha (if using). Gently toss to coat and set aside while you assemble the salad so the flavors meld.
3. Assemble the salads: Divide the baby greens between two bowls. Add half of the dressed tuna to each bowl, then top with edamame, avocado slices and diced cucumber.
4. Finish and serve: Drizzle each salad with the Wasabi-Soy Vinaigrette, then sprinkle with furikake and additional scallions for garnish. Serve immediately.

Nutrition (per serving)

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.

Final Notes

This Tuna Poke Salad is fast to prepare and ideal when you want something fresh, flavorful, and high in protein. Use the freshest sushi-grade tuna available and keep the components chilled until ready to serve. Adjust the wasabi level to your preference—start with less and add more if you like a stronger heat. Enjoy!