Ahi Poke Salad with Macadamia Nuts is a gorgeous dish that tastes oh-so indulgent, but is actually a super healthy, high-protein, low-carb starter or snack.
Ahi Poke Salad is the perfect high-protein, quick, healthy meal that will leave you feeling full yet refreshed every time you eat it.
Poke has been a staple in the Hawaiian culture for many years and has recently been making its way over to the mainland United States. People are finally figuring out what a delicious, nutritious meal it is!
There are endless possibilities for flavor combinations, so as long as you enjoy seafood in your diet, there is undoubtedly a version that is right for you.
This poke made from ahi tuna and macadamia nuts is my new favorite flavor combination. It has the classic poke ingredients, like soy sauce, sesame oil, and green onions, with an added twist from the macadamia nuts and bacon.
I round out the recipe by serving it in an avocado half. This ups the nutritional factor by bringing in omega-3 fatty acids, potassium, and Vitamins B6, E & C for a delicious, super healthy little dish!
How to make ahi poke salad
This dish is so easy to prep! Once the bacon is cooked, it’s simply a matter of chopping, mixing everything together, and serving it up.
Step 1: Cook the bacon until it’s slightly crisp.
Step 2: Dice the ahi tuna, bacon, and cucumber into small squares. Slice the green onion.
Step 3: In a large mixing bowl, combine the sesame oil, soy sauce, chili paste, and rice vinegar. Once combined, stir in the ahi tuna, bacon, cucumber, sesame seeds, green onions, macadamia nuts, and seaweed salad (if using).
Step 4: Halve the avocados and remove the pits.
Step 5: Scoop about 2 ounces of poke salad into each avocado half. Serve immediately or keep refrigerated until ready to eat.
Once you make this dish once, it’s going to become your go-to any time you’re craving fresh seafood.
Finding the right ingredients
Since the ahi tuna in this poke is served raw, be sure to go to a trusted fish vendor/seafood counter. You want to find someone that carries sushi-grade ahi for this recipe.
Whole Foods or any natural food grocer with a fresh fish selection should work just fine.
The seaweed salad is optional, but you can find it at most specialty grocery stores that have a decent sushi counter.
How to serve Hawaiian poke salad
I love serving this dish in avocado halves. Not only does it taste amazing, but it’s also an amazing health boost!
However, if you’d rather serve your poke salad in one large bowl, place the serving bowl over ice and enjoy with your favorite chips, crackers, or even seaweed snacks.
Because this dish includes raw ahi tuna, I recommend only making as much as you plan to eat in one sitting.
If you do find yourself with leftovers, store them in an airtight container in the refrigerator and consume within 24 hours. After that, the fish starts to lose its nice texture.
Other healthy seafood recipes
If you have followed Diabetes Strong for a while, you know that this isn’t my first ahi poke recipe. Last year, I made an even simpler and more traditional ahi tuna poke without the macadamia nuts. Try both and choose your favorite!
I also have quite a few other seafood recipes to try. Here are a few I know you’ll enjoy:
- Tuna Nicoise Salad
- Smoked Salmon and Cream Cheese Wraps
- Grilled Shrimp Skewers with Creamy Chili Sauce
You can also check out this roundup of healthy low-carb seafood recipes for even more options!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Ahi Poke Salad With Macadamia Nuts
- ½ lbs. sushi-grade ahi
- 1½ teaspoon sesame oil
- 1 tablespoon low-sodium soy sauce
- 1-2 teaspoon chili paste (sambal oelek or sriracha,depending on your preferred level of spiciness)
- ½ tablespoon rice vinegar
- ½ piece cooked bacon (diced)
- ½ Persian cucumber (diced)
- ½ tablespoon white sesame seeds
- 1 green onions (sliced, green parts only)
- ¼ cup macadamia nuts (toasted)
- 1-2 tablespoon seaweed salad (optional)
- 2 avocados (pitted and halved)
- Cook the bacon until it’s slightly crisp.
- Dice the ahi tuna, bacon, and cucumber into small squares. Slice the green onion.
- In a large mixing bowl, combine the sesame oil, soy sauce, chili paste and rice vinegar. Once combined, stir in the ahi tuna, bacon, cucumber, sesame seeds, green onions, macadamia nuts, and seaweed salad (if using).
- Halve the avocados and remove the pits.
- Scoop about 2 ounces of poke salad into each avocado half. Serve immediately or keep refrigerated until ready to eat.
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