Pescatarian

Tuna Poke Bowl

Name: Tuna Poke Bowl
Total time: 15 min
Ingredients: 50g sushi rice or short grain rice; 130g tuna steak; 1 tsp sunflower oil; 1½ tsp sesame oil; 1½ tsp light soy sauce; 1 lime, zest; ¼ cucumber, chopped; 50g avocado, peeled, pitted and sliced; 1½ tsp sesame seeds; 1 spring onion, sliced; 60g fresh pineapple, chopped; 10g ginger, peeled and grated; 1 lime, juice; ½ red chilli, finely chopped

15 mins

Ingredients

50g sushi rice or short grain rice
130g tuna steak
1 tsp sunflower oil
1½ tsp sesame oil
1½ tsp light soy sauce
1 lime, zest
¼ cucumber, chopped
50g avocado, peeled, pitted and sliced
1½ tsp sesame seeds
1 spring onion, sliced

For the salsa

60g fresh pineapple, chopped
10g ginger, peeled and grated
1 lime, juice
½ red chilli, finely chopped

Method

Cook the rice according to the packet instructions. Meanwhile heat a griddle pan over a high heat, brush the tuna steak with the sunflower oil and cook for a few minutes on each side, or until cooked to your liking.

When the tuna steak is cooked set aside on a board and stir the sesame oil, soy sauce and lime zest together in a bowl. Cut the tuna steak into chunks and gently mix through the soy mixture.

Place the cooked rice in a bowl and top with the cucumber, avocado and tuna chunks then sprinkle over the sesame seeds and spring onion.

Mix the salsa ingredients together in a bowl and serve on top of the tuna poke bowl.