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

Warm-weather dinner magic: cool, crunchy greens, buttery-tender seared ahi, and a gingery vinaigrette that wakes everything up. The wonton crisps bring the salty crunch you’ll crave.

It’s quick to pull together, feels restaurant-special, and you can prep the parts ahead—perfect for weeknights or low-key entertaining.

Not sure if I am bummed about this or super happy. I am leaning towards super happy because with this Monday comes the potential for sunshine, and after the weekend we had here it will very much be welcomed. It’s still early, but I am hoping for no more snow.

And that’s all I will say about the weather. Just please… no more snow.

You know what I still find really weird?

That people are actually making the recipes I create. I mean, I know that is the point of this whole site and what I do, but still, every time I read a comment, get to see an instagram photo (my favorite!! I love seeing your photos) or read an email about one of you guys making a recipe and loving it, it is the most awesome thing. Makes me smile every time. To me, it’s a little surreal.

Even when family members text me about recipes I get exited.

Last night my cousin was looking for a gluten-free recipe to make for her roommate. Every time Abby texts or calls looking for recipes I get so pumped that she is going to make something. She is always sending me photos of dishes she had made.

It’s super fun and since we are far apart, it’s an awesome way to stay connected.

I always fear that people are going to hate whatever they try. I mean, everyone’s got different tastes, so it scares the living daylights out of me.

I know, I gotta get over it, can’t please everyone…but I’ll always try. It’s a habit I don’t think I will ever be able to break. Unless you start to get on my nerves. Then I would be fearful if I were you. Just kidding!

Sort of.

Moving along.

This salad. It is sort of raw fish, but sort of not. It’s about as raw as fish is going to get around here. Maybe I am still developing the taste buds (and braveness) to like raw seafood, but as of right now I am gonna be saying, no.

Here are the ingredients you will need:

• Ahi tuna (yellowfin or bigeye): Ask for sushi-grade/“sashimi grade” from a reputable fishmonger. Look for firm, deep ruby flesh with a clean, ocean-fresh aroma. If raw/rare isn’t your thing, you can sear a touch longer, but aim to keep the center rosy for best texture.

• Greens + veg: Adds crunch and texture to the salad

• Ginger vinaigrette building blocks: Fresh ginger for heat, acid (citrus or vinegar) for brightness, a touch of sweetness, and a salty element for balance.

• Wonton wrappers: Thickness with vary by brand; thinner = airier crisp. Store-bought crispy wonton strips as a time-saver.

So I seared my tuna and called it poke mostly because I liked the way it sounded. That’s how I roll.

Honestly though, this salad is so good and super quick to make too. The flavors are heavy on the tropics which seems to be all I am craving lately.

The tuna cooks in like two minutes and it is super important to not go any longer than that. If you cook the tuna through it’s just going to be dry and flavorless. Leave it extra pink and pretty.

And there is also some wonton crisps. Baked not fried because I am tired of frying after these, + these. Baked works awesome. Still so good.

FAQ:

Can I use raw (not seared) ahi?
Yes—use very fresh, high-quality tuna from a reputable source. Keep it cold, slice just before serving, and dress lightly so the fish shines.

How do I know my seared tuna is done right?
Look for opaque edges with a deep ruby center and an easy release from the pan. Slice and check—edges should be just cooked while the middle stays tender.

How can I keep the wonton crisps from getting soggy?
Cool them completely on a rack and store at room temp in an airtight container. Add them to bowls right before eating.

Can I make parts ahead?
Yes—vinaigrette, washed/dried greens, and crisps all hold well separately. Sear and slice the tuna just before serving for the best texture and flavor.

I mean, there is pink involved. And not the died kind. Ya!