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4.32 from 25 votes

Seared Ahi Tuna Poke Salad with Hula Ginger vinaigrette + Wonton Crisps.

A fresh fish dish full of flavour 
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Main Course
Cuisine: Asian
Servings: 4 Servings
Calories: 730kcal


Seared Ahi Tuna Poke

  • 20 square wonton wrappers cut into strips (use corn tortillas to make this gluten free)
  • 2 ahi tuna steaks
  • 1/4 cup soy sauce
  • 1 teaspoon corn starch
  • 1/4 cup pineapple juice
  • 1/4 cup honey
  • 1 teaspoon chile garlic sauce or sriracha
  • 2 tablespoons black and white sesame seeds toasted


Hula Ginger vinaigrette

  • 1/2 cup hot chile sesame oil or toasted sesame oil
  • 1/4 cup soy sauce
  • 2 tablespoons pineapple juice
  • 2 tablespoon rice vinegar
  • 1 teaspoon chile garlic sauce or sriracha or more to taste
  • 1 tablespoon tahini
  • 1 lime zested + juiced
  • 2 teaspoon fresh ginger grated
  • 1 clove garlic grated or minced
  • back and white sesame seeds toasted


  • Preheat the oven to 400 degrees F.
  • Arrange the wonton strips in a single layer (or as best you can get them) on a greased baking sheet. Spray the wontons with olive oil spray and a good sprinkle of sea salt. Bake in the preheated oven for 5-10 minutes, watching them closely to make sure they don't burn. They are done when they are a light golden color and crisp. Remove from the oven and set aside.
  • In a small sauce pot mix together 1/4 cup soy sauce and 1 teaspoon cornstarch until smooth. Add 1/4 cup pineapple juice, 1/4 cup honey and 1 teaspoon chile garlic sauce. Place the pot on the stove over medium heat and bring to a boil. Reduce the heat and simmer 3-4 minutes until the sauce is just beginning to thicken and coat the back of a spoon. Remove from the heat.
  • Heat a large cast iron skillet on high and add the sesame oil. Sear the tuna steaks in the skillet for 1-2 minutes, flip and brush the seared side with the soy sauce mixture. Sear another minute or 2 and then remove the steaks from the pan, brushing them with the remaining soy sauce mixture. Slice into strips.
  • Combine the spring greens, cilantro, pineapple chunks, avocado, and jalapeño (or red chile) in a bowl and toss.
  • In another small bowl make the vinaigrette. Combine the hot chile sesame oil, soy sauce, pineapple juice, rice vinegar, chile garlic sauce, tahini, 1 teaspoon lime zest and the juice of 1 lime, the fresh ginger and garlic. Add 1-2 tablespoons black and white sesame seeds.
  • Divide the greens among plates. Top with tuna, avocado slices and wonton crisps. Drizzle with the vinaigrette. Dig in!


Calories: 730kcal | Carbohydrates: 59g | Protein: 30g | Fat: 43g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 1379mg | Potassium: 767mg | Fiber: 6g | Sugar: 25g | Vitamin A: 2580IU | Vitamin C: 47.5mg | Calcium: 97mg | Iron: 4.4mg