Spicy Tuna Poke Bowl

Heart outline Heart 63 people Clock graphic 20 Min Cutlery circle Serves 1

If you like, you can make the bowl in advance without the dressing and eat it cold. Drizzle the dressing over just before eating. 

Ingredients

  • ½ John West No Drain Fridge Pot Tuna Steak in Spring Water
  • ½ pouch cooked basmati rice 
  • ½ small carrot, peeled and grated 
  • 2cm cucumber, sliced 
  • Small handful (about 2 tbs) cooked edamame beans 
  • Small handful thinly sliced red cabbage 
  • Few thin sliced red onion 
  • Few thin slices red chilli 
  • For the dressing 
  • 1 tsp rice vinegar 
  • 1 tsp reduced salt soy sauce 
  • 1 tsp sesame oil  
  • Good pinch sesame seeds (we used a mix of black sesame and white sesame seeds) 

Step 1

Prepare all the vegetables 

Step 2

Heat the rice according to the pack instructions then transfer to a bowl.  

Step 3

Meanwhile mix the vinegar, soy sauce and sesame oil together in a small bowl 

Step 4

Arrange the vegetables on top of the rice so you can see a bit of everything. Top with the tuna 

Step 5

Drizzle over the dressing then sprinkle on the seeds 

Tip

You could use peppers, spring onion, cooked green beans, raw sugar snaps, sliced babycorn, the list goes on!  Just try to have as many different coloured vegetables as you can. 

You could make a bigger batch of dressing and keep the rest in a clean jar in the fridge for a few days so it’s ready to use 

Try and use sesame oil and rice vinegar for the best flavour, but if you don’t have any you could swap for olive oil and white wine vinegar 

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