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Spicy Tuna Poke Bowl

Name: Spicy Tuna Poke Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 1
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)

mins

20

approx

1

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Average rating: 2.9/5 from 122 reviews

Nutrition

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)

Featuring

No Drain Fridge Pot Tuna Steak In Spring Water

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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

Step 6

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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