Tuna Poke Bowl


Serves 1

For the poke

  • 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


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.

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