- 'Poke Bowl' With Avocado, Mango & Tuna.jpg (49.29 KiB) Viewed 679 times
Preparation Time: 15 minutes
Cooking time: 20 minutes
Serves: 2
If served as two portions, provides 506 cals, 14g fat (of which 3g saturates), 22g sugar and 2.2g salt per portion.
Ingredients
- 250g (10oz) brown rice
- 100g (4oz) frozen peas
- 110g (4¼oz) can no-drain tuna
- ½ tsp chilli flakes
- 2 medium carrots, peeled and coarsely grated
- 1 tsp of sesame seeds
- 1 mango, diced in large chunks
- 2 limes, 1 zested and juiced, 1 quartered, reserve the juice
- 1 avocado
- 2 radishes, finely sliced
- 4 spring onions, finely sliced on the cross
For the dressing:
- 4 tbsp dark soy sauce
- 2 tbsp sesame oil
- 2 tsp runny honey
- Reserved juice from the lime
Method
1. Half fill a pan with water and bring to the boil. Rinse rice, add to the boiling water and cook for about 20 minutes or until tender. Just before the rice is cooked add in the peas, stir and then drain. Leave to the side to cool.
2. To make the dressing, combine all the ingredients together in a small bowl and whisk.
3. Add the tuna and chilli flakes to a small bowl and combine. Divide between two dishes.
4. Divide the grated carrots between the dishes and sprinkle with sesame seeds.
5. In a small bowl, mix the mango and lime zest together and divide between the two serving dishes. Add the avocado.
6. Spoon on the rice and radishes, scatter over the spring onions and drizzle with the dressing. Serve each bowl with quarters of lime.
¡SHARE TOPIC!