Seared Tuna Poke Bowls
Recipe
A crisp colourful bowl of goodness made with tuna, avocado, raddish, beans and mangetout.
Serves: 4 people | Prep time: 30 minutes | Cooking time: 10 minutes
Thai | Main | Gluten Free
Ingredient
- 4 Fresh Tuna Steaks (or 360g Frozen Yellowfin Tuna Steaks, defrosted)
- 30ml Olive Oil
- 2 Medium Ripe Avocados
- 1 Large Red Onion
- 50ml Apple Cider Vinegar
- 100g Chinese Leaves
- 200g Radishes
- 100g Mangetout
- 1 Red Chilli
- 25g Seed Mix
- 280g pack Basmati Rice
- 390g Canned Black Beans
For the dressing
- 25g Almond Butter
- 15ml Soy Sauce
- Juice of 1 Lime
- ½ tsp Chilli Powder
Method
- Peel and thinly slice the red onion and put in a bowl with the vinegar, mix well and allow to marinate for a least an hour.
- Drain the black beans.
- Shred the Chinese leaves.
- Thinly slice the radish and the mangetout.
- Cook the rice as instructed on the pack.
- Half the avocados, remove the stones, scoop out the flesh and chop. Pour over a little lime juice to stop them going brown.
- Thinly slice the red chilli.
To make the dressing
- Put all the ingredients together in a bowl and mixing with a fork.
- Heat the olive oil in a frying pan and quickly fry the tuna steaks for approx. 2 minutes.
- Let the tuna rest for a few minutes before thinly slicing.
- Divide everything between 4 bowls, keeping every ingredient in sections, sprinkle over the seeds and the red chilli and serve alongside the dressing.