Ahi Poke Salad is the perfect high protein, quick, healthy meal that will leave you feeling full yet refreshed every time you eat it. It 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 Ahi Poke Salad with Macadamia Nuts is my new favorite flavor combination. It has the classic poke ingredients such as soy sauce, sesame oil, and green onions, with an added twist from 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.
Since you won’t be cooking the ahi tuna, be sure to go to a trusted fish vendor/seafood counter 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 Ahi Poke Salad
If you’d rather serve the Ahi Poke Salad with Macadamia Nuts in one large bowl rather than small, individual portions in the avocado halves, place the serving bowl over ice and enjoy with your favorite chips, crackers or even seaweed snacks.
This recipe requires no cooking and comes together quickly, making it the perfect summer meal. You can throw it together in less than 20 minutes, which means more time to get outside and enjoy the summer sunshine. Quick, easy and healthy…It doesn’t get much better than that!
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 pick your favorite!
Ahi Poke Salad With Macadamia Nuts
- ½ lbs. (250 g) sushi-grade ahi, diced
- 1½ tsp. sesame oil
- 1 tbsp. low-sodium soy sauce
- 1-2 tsp. chili paste (sambal oelek or sriracha,depending on your preferred level of spiciness)
- ½ tbsp. rice vinegar
- ½ piece cooked bacon, diced
- ½ Persian cucumber, diced
- ½ tbsp. white sesame seeds
- 1 green onions, sliced (green parts only)
- ¼ cup (34 g) macadamia nuts toasted
- 1-2 tbsp. 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 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 pit
- Scoop about 2 ounces of poke salad into each avocado half. Serve immediately or keep refrigerated until ready to eat.