Garden Hearts®
Hawaiian Ahi Salad


8 servings


  • 4 Garden Hearts® Petite Romaine Hearts
  • 1 1/2 lb ahi tuna, cut into1/2 -inch cubes
  • 1/4 cup white onion, minced
  • 1/4 cup green onion, minced
  • 1 tsp fresh ginger, minced
  • 2 tbsps wakame seaweed
  • 1 tbsp macadamia nuts, roasted and coarsely chopped
  • 2 tsps sesame oil
  • 1 1/2 tsp crushed red pepper flakes
  • 1 tsp wasabi paste
  • 4 tbsps mayonnaise
  • 8 sprigs cilantro leaves


  1. Cut one inch from the base of the Garden Hearts Petites, separate into individual leaves and rinse well under cold, running water. Air dry completely and chill.
  2. Gently combine the ahi tuna cubes, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper flakes in a mixing bowl. Cover and chill for at least one hour, to allow the flavors develop.
  3. Combine wasabi paste and mayonnaise in a small mixing bowl; pour into a clean squirt bottle or small, disposable pastry bag.
  4. To serve, arrange leaves of half of one Garden Hearts head in a star pattern at the center of a plate. Spoon 1/8 of the ahi mixture into the middle of the romaine star. Repeat for each serving.
  5. Drizzle the wasabi mixture over the tuna salad and garnish with a dry nori seaweed ribbon.

Garden Hearts® give the ahi salad a crisp and flavorful base. This appetizer is a tradition of Hawaiian cuisine, served during the hot summer months. It’s especially refreshing as a mini-entree, cold, tasty and good for you too!

Recipe by: Beat Giger
CEC, AAC, Corporate Chef Pebble Beach Resorts; , Pebble Beach, CA