04.09.17

Hawaiian-Inspired Tuna Poke and Sesame Kale Salad Bowls

Tuna Poke and Sesame Kale Salad BowlsTuna Poke, or Hawaiian raw-tuna salad, is such a delicious summer and spring staple in my house.  These Tuna Poke and Sesame Kale Salad Bowls are so easy to make in your own home!

In Hawaii, this is a classic dish you can find everywhere. Restaurants, family gatherings, grocery stores–you name it, poke is there most likely. It’s super simple to make (think of it as tossing a salad) and the only trick is finding really good quality sushi-grade tuna. Try your local fish market, Asian grocery store (H-Mart if you’re in DFW) or in the fish freezer section of Whole Foods and Central Market, they have frozen sushi-grade tuna. I always buy mine from Central Market, I’ve found it to be great quality.

I’ve already decided that these Tuna Poke and Sesame Kale Salad Bowls are going to be my summer poolside lunch or dinner go-to. It’s so fresh when dining in the Texas Heat and super light, and it certainly doesn’t skimp of flavor! Oh, man is it good!!

Tuna Poke and Sesame Kale Salad Bowls
Serves 4
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Prep Time
20 min
Total Time
45 min
Prep Time
20 min
Total Time
45 min
For the Kale Salad
  1. 1 bunch green kale
  2. 2 tbsp. olive oil
  3. 1 tsp. Sesame Oil
  4. 1 lime juiced
  5. 2 tbsp. coconut aminos
  6. 2 tbsp. rice vinegar
  7. salt and pepper to taste
  8. 1 tbsp. toasted white sesame seeds
For the Poke
  1. 1 lb. sushi grade tuna
  2. 4 sheets seaweed snacks (aka nori sheets) roughly chopped
  3. 4 scallions (white and green parts) sliced thin
  4. 2 tbsp. fresh chopped cilantro
  5. 1/2 cucumber peeled and diced
  6. 1/2 avocado diced
  7. 1/2 jalapeno seeded and finely diced
  8. 2 tbsp. olive oil
  9. 2 tbsp. coconut aminos
  10. 1 tsp. freshly grated ginger
  11. 1 clove garlic minced
  12. 1 lime zest of
  13. Kosher salt to taste
Instructions
  1. Remove the kale from the stem and discard stems. Roughly chop the kale into bite sized pieces. Place the chopped kale in a bowl with the remaining kale salad ingredients and toss to coat evenly. Set aside in the fridge to allow to marinate for at least 20 minutes. (it is good even 24 hours later!)
  2. Meanwhile, using a very sharp knife, dice the tuna up into small cubes. I like to place my tuna in the freezer for 10-15 minutes to get it a little more firm before cutting so that it diced more cleanly and uniformly. Place diced tuna in a large bowl with the diced cucumber, avocado, scallions, jalapeno, seaweed and cilantro. Set aside and do not toss yet.
  3. In a small bowl, whisk together the olive oil, coconut aminos, ginger, garlic, and the zest of 1/2 a lime. Whisk together and pour over the tuna. Using a spoon, gently toss the mixture until it is fully coated in the sauce. Set aside or in the fridge to let marinate for 10 minute prior to serving.
  4. Serve the poke in a bowl with the kale salad. Top with sesame seeds and serve with lime wedges.
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4 Comments

  • Reply
    Erica Cochran
    January 2, 2021 at 5:55 pm

    Do you have a place in Dallas you get your sushi grade fish from? I’m a Whole Foods shopper and they never seem to have it. M

    • Reply
      Alex
      January 2, 2021 at 6:12 pm

      Whole Foods does have some in their freezer section. So does Central Market!

      • Reply
        Erica Cochran
        January 3, 2021 at 2:41 pm

        Why didn’t I think of the freezer fish section!? Thanks so much!!

  • Reply
    Sonya Artz
    October 24, 2020 at 7:03 pm

    This was truly amazing. I was going into thinking it really would be okay but it really took me back to Hawaii. I loved it and I’m so excited to make it again!

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