"Poke Bowls are one of those fridge-left-over cross stylistic Asian dishes cross half healthy but often very filling salads that can be adapted to pretty much any form you wish. This one is those ultimate lazy moments but boy is it delicious and it may even beat your other favorite salads thus far."
Cheats Tuna Poke Bowl
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- Recipe Card
Prep time: 20mins
Cook time: 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 400 gram tins coconut milk
- 1 cup Basmati rice
- 400 grams tins tuna, in oil
- 3 tablepoons whole egg mayonnise
- 1 cobs kernels cut from cob corn
- 6 small thinly sliced radishes
- 1 diced avocado
- 3 thinly sliced spring onions
- 1/2 cup halved cherry tomatoes
- 3 small sliced cucumbers
- 2 tabelspoons sesame oil
- 1 tablepoons rice vinegar
- 1 tablepoons lime juice
- 1/3 cup soy sauce
- 1 pinch of salt and pepper
- 1/2 teasopon brown sugar
Method
Step 1
First, prepare the coconut rice - place in a medium pot, the rice, coconut milk and 1 cup of water. Cook on medium, high heat for the length of instructions on the packet (normally around 7-9 minutes). Remove from the heat and fluff with a fork. Leave to cool.
Step 2
Prepare the dressing by simply mixing the sauce ingredients together - make sure to whisk well to ensure the sugar is dissolved.
Step 3
In a small bowl, place the tuna, mayonnaise and corn in a bowl. Season with salt and pepper. Mix well. Make sure to fork the tuna to fluff it up.
Step 4
In serving bowls, arrange the salad by first placing a a few tablespoons of coconut rice. Add a table spoon Top with radish, diced avocado, cucumber, tomatoes and spring onions. Sprinkle with raw cashews and white and black sesame seed (optional).