I’ll be making this high-protein Tuna Poke Salad with Wasabi-Soy Vinaigrette all summer long!

I love tuna poke bowls, but when someone suggested I make a salad version, I was on it! I made my basic tuna poke but served it over greens with avocado, cucumbers, scallions, and furikake and added edamame for more protein. The Wasabi-Soy Vinaigrette was the perfect dressing for this poke salad. More of my favorite tuna poke recipes are these Ahi Tuna Poke Stacks, Ahi Poke Bowl with Mango, and Shoyu Ahi Tuna Poke.

Sushi-grade tuna means that it is fish that the seller deems safe to eat raw. It’s been previously flash frozen and the best place to purchase it is from a trusted fish market. I always talk to my fishmonger to ask questions about where the fish came from, how fresh it is, and if it’s safe to eat raw. Some places also sell it frozen, I’ve seen lots of options online.

There are so many different things you could put on your tuna poke salad. Feel free to get creative and switch it up. Here are some ideas:

To make the dressing for this salad, whisk these four ingredients in a small bowl:

Tuna poke salad is best eaten the same day you make it, but if you want to make it for the following day, cover the peeled avocado tightly with plastic wrap and slice it just before eating.

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I love your tuna poke bowls! Can’t wait to try this version!

Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!).

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