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
    • Gluten Free

    Seared Tuna Poke Bowls

    Recipe Information

    Ingredients
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    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.