' Al Lago Wines - Tuna Poke with Cabbage Salad

Catalina Dressing with an Asian-Fusion Flair on Tuna Poke and Cabbage Salad

Recipe by Simone Lagomarsino


This amazing salad is a family favorite with glass of Diva Rosé.

At a Glance

Prep Time: 30 minutes
Serves: 2-4 Servings


No special culinary equipment is required for this outstanding poke recipe.


For the Catalina Dressing with Asian-fusion Flair:

½ cup of Rice Wine Vinegar

½ cup of Sriracha Hot Chili Sauce Ketchup


¼-cup of Honey (or Agave)

1/2 teaspoon of Onion Powder

1 teaspoon of Soy Sauce

3 cloves of Garlic, crushed

2 teaspoons (more or less, based on your taste) of Asian Spicy Chili Garlic Sauce (this adds additional spice; it is optional)

1 tablespoon of Sesame Oil

¼ cup of Safflower Oil

For the Tuna Poke:

8 to 10 ounces of sushi-grade Ahi Tuna, diced into ½-inch cubes


2 tablespoons of sweet, Red Onion, finely chopped

1 Green Onion, finely chopped

1 tablespoon of Ponzu sauce

1 tablespoon of Soy Sauce

½ tablespoon of Mirin Wine

1 teaspoon of Sesame Oil

¼-cup of Pickled Jalapeno, Asian-influenced with Carrots and Garlic, coarsely chopped (for the recipe, click here)

Hawaiian Sea Salt, to taste



For the Cabbage salad: 

2 cups of Cabbage, chopped into 1-inch chunks

½ cup of Cilantro, coarsely chopped

½ cup of Carrot, shredded

¼ of an English cucumber, sliced and quartered

1 large avocado, pitted and sliced, but note to include the juice of a half of a lime on the avocado (so that it doesn’t turn brown)

2 teaspoons of Toasted Sesame Seeds

½ cup of Wonton Strips (such as Garlic Ginger flavored)



To Prepare the Catalina Dressing with an Asian-fusion Flair:

With the exception of the two oils, add all of the remaining ingredients in a bowl and whisk them together until they are combined.  Slowly drizzle in the two oils, and whisk them together to combine. Put the dressing into a jar with a lid or a salad dressing container. 

Refrigerate and shake well before serving.




To Prepare the Tuna Poke:

Mix all of the ingredients together, and put them into a bowl in the refrigerator for up to 1-2 hours in advance, but not longer to preserve the Ahi Tuna. This should be eaten within a few hours of making.




To Prepare the Cabbage Salad:

Mix the cabbage, the cilantro and the carrots in a salad bowl.  Spread the cucumber around the edges and then lay the sliced avocado in a decorative array across the top of the salad. 

Add the tuna poke to the middle of the salad, and then sprinkle with the wonton strips and toasted sesame seeds.  Top it with the Catalina – Asian Fusion Flair dressing.




We hope you enjoy this amazing dressing and salad combination!


Back to All Recipes

    Recipe Finder

    Search Recipes By

    For Further Information On Al Lago Wines...

    For invitations to our future events, for information on our corporate gift programs, or to subscribe to our free, monthly, educational newsletter on wine-making, wine tasting, and the wine industry generally, please complete and submit this form...
    * indicates required
    ( ) - (###) ###-####
    Interested in our future events in So. California?
    Interested in our future events in Central Calif.?
    Interested in our Corporate Gift Program?
    We will contact you shortly to provide you with additional information based on your preferences to help you learn more about Al Lago Wines’ events and programs. Thank you for your interest in Al Lago Wines!