They say summer is back on this weekend with temperatures reaching 34 Degrees Celsius on Friday ☀️ So why not try these really simple, summery Poké bowls. I make these often with all sorts of different salad ingredients. Mangetout, sugar snaps, green beans, pak choi, spinach, tomatoes, radishes all work brilliantly. Sometimes I cook noodles instead of rice. It’s the dressing that really pulls the whole thing together and makes it delicious and totally addictive. Last year I made mini versions of these for friends as a starter at a BBQ..... they are still talking about them 😊️Who’s going to give these a go?
4 pieces fresh tuna steaks- cut into little squares, removing and grisly bits
500g cooked rice - I used black Venus rice
Tenderstem - blanched for 2 minutes
Marinade / dressing ⠀⠀
3 tbsps sesame oil⠀⠀
2 tbsps rice wine vinegar ⠀⠀
1 1/2 tablespoons soy sauce ⠀
Juice of a lime⠀⠀
2 teaspoons of honey ⠀⠀
2 cloves crushed garlic ⠀
2 teaspoons grated ginger⠀
Mix all of the marinade ingredients in a bowl. Prep all of the veg and cook the rice so you are ready to go. Just before serving, coat the tuna in 1/2 of the dressing. Don’t do this too soon or the tuna will cure and turn opaque.
Plate up and drizzle with the remaining dressing and sprinkle with sesame seeds.