Tuna Poke Bowl
with avocado and lime rice
Flavourful tuna is enhanced with fresh chives in this easy poke bowl. Crunchy pickled veg and lime rice add a tartness and bite to elevate this meal even further.
Tags:
Spicy
•Family Friendly
•Quick
•Climate Conscious
Allergens:
Fish
•Soya
•Wheat
•Egg
•Mustard
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 tin(s)
Tuna Chunks in Water
(Contains: Fish)
150 grams
Jasmine Rice
1 unit(s)
Cucumber
125 grams
Radish
1 sachet(s)
Gochujang Paste
(Contains: Soya)
1 sachet(s)
Teriyaki Sauce
(Contains: Soya, Wheat)
1 unit(s)
Avocado
5 grams
Chives
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 unit(s)
Lime
Not included in your delivery
¼ tsp
Salt
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3457 kJ
Energy (kcal)826 kcal
Fat41.9 g
of which saturates5.2 g
Carbohydrate94.5 g
of which sugars19.7 g
Dietary Fiber4.6 g
Protein24.7 g
Cholesterol0.6 mg
Salt7.26 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, zest and quarter the lime. Trim and thinly slice the radish.
- Finely chop the chives (use scissors if you prefer). Mix the chives together with the tuna.
- Trim the cucumber and halve lengthways. Chop into 1cm wide, 5cm long batons.
- Pop the cucumber and radish into a small bowl along with 2 tsp lime juice (per 2P), 1 tsp sugar (per 2P) and ¼ tsp salt (per 2P).
- Mix together and set aside, continuing to stir frequently.
3
- Place a small pot over medium-high heat.
- Add in the teriyaki and 50ml water (per 2P). Allow to warm through and season to taste with salt, pepper and lime juice.
- Mix the aioli and gochujang (use less if you don't like spice) in a small bowl.
- Halve the avocado and remove the pit. Use a tablespoon to scoop out the flesh onto a board. Thinly slice the avocado lengthways.
4
- Carefully mix the lime zest into the rice and divide between bowls.
- Arrange the tuna, sliced avo, pickled radish and cucumber on top.
- Drizzle over the teriyaki sauce and spicy aioli.
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