Refreshing Ahi Salad with cucumber ribbons, pickled onions, dill and mustard seed dressing – a simple healthy tuna salad recipe that is low-carb, gluten free, and paleo.
- In a small pot or saute pan, bring vinegar, sugar, salt, pepper, mustard seeds, star anise to a boil. Add the finely sliced red onion. Simmer two minutes and chill in the fridge 20 minutes or until cold (you can do this the day before).
- When ready to serve, thinly slice the cucumber with a vegetable peeler or mandolin. Slice one side ( laying it down on a counter, peeling towards you, then flip over and slice the other side. Discard the seedy middle section. Place cucumber ribbons in a bowl. Top with half the dill and mix.
- Cut the ahi, slicing ¼ inch thick, bite size pieces, cutting across or against the grain, then toss with the onions and pickling liquid ( make sure you’ve waited until it’s cold, and fish out the star anise pod) and toss to coat.
- Pour the ahi-onion and liquid over the cucumber ribbons, gently tossing. Using tongs divide and arrange among bowls. Garnish with fresh dill and a drizzle of olive oil ( optional).
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