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4 from 1 vote

Ahi Tuna Salad (Japanese Poke Bowl)

Make ahi tuna salad for dinner! This healthy recipe is a Japanese poke bowl with quinoa, mango, avocado, veggies and honey lime vinaigrette.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: main dishes, salads
Cuisine: Asian, Japanese
Servings: 8
Author: Kevin


For Pickled Onions

Japanese Poke Bowl

Salad Dressing

Optional Ingredients

  • 1 tbsp sesame seeds white and/or black, for garnish
  • 1 head butter lettuce to line serving bowl


Pickled Red Onion

  • Place red onion slices in non-reactive bowl, cover with rice wine vinegar. Cover bowl with plastic wrap and let it sit for at least 15 minutes.
  • Rinse quinoa with cold water until water runs clear, then drain. Transfer to a saucepan with 2 3/4 cups water and bring to a boil. Reduce heat to simmer and cook for 18 minutes or until all liquid is absorbed. Remove from heat and spread cooked grains on a baking sheet to cool.
  • To a large salad bowl, add bell peppers, pickled red onion, green onions and cilantro.
  • Toss cubes of ahi in a bowl with soy sauce, a few slices of pickled onion and sesame seeds. Set aside.

Honey Lime Vinaigrette

  • In small bowl, whisk together lime juice, vinegar, oil, horseradish sauce, and honey. Season with kosher salt and fresh cracked black pepper.
  • Add cool quinoa to the large salad bowl. Gently toss in marinated ahi, avocado and mango. Add honey lime vinaigrette on top and mix thoroughly to combine.
  • Serve with sprig of cilantro and sesame seeds.


  1. Slice the red onion as thinly as possible. For best results, use a mandoline slicer.
  2. Either use 1 1/2 cups uncooked quinoa or 1/2 cup each of uncooked quinoa, millet and amaranth, for a total of 1 1/2 cups. 


Calories: 352kcal | Carbohydrates: 36g | Protein: 20g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 200mg | Potassium: 653mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3176IU | Vitamin C: 53mg | Calcium: 56mg | Iron: 3mg