A crisp colourful bowl of goodness made with tuna, avocado, raddish, beans and mangetout.
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
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.