Ahi Poke Salad

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Ahi Poke Salad to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Ahi Poke Salad, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/4 pounds ahi tuna, cut into 1/2
• inch cubes
• 1/4 cup minced onion
• 1/4 cup minced green onion
• 1 teaspoon minced fresh ginger
• 2 tablespoons lightly crumbled
• wakame seaweed
• 1 tablespoon ground roasted
• macadamia nuts
• 2 teaspoons sesame oil
• 1 1/2 teaspoons crushed red
• pepper flakes
• 8 leaves iceberg lettuce
• 2 tablespoons cilantro leaves, for
• garnish

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl

Step 2: Technique & Execution

Cover and refrigerate at least one hour, for the flavors to come together

Step 3: Technique & Execution

Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.