Wild tuna poke bowls
- 185g can of tuna (look for the MSC blue MSC tick label)
- 1/3 cup of mayo
- 1/2 a lemon, juiced
- 1/2 a red onion, sliced
- 2 cups of rice, boiled as per packet instructions
- 3 Tbsp black sesame seeds
- 1/4 cup edamame beans, boiled as per pack instructions
- 2 Tbsp green capsicum, diced
- 3 Tbsp fresh pineapple, diced
- 1 avocado, cut in half, then sliced
- 1/2 a cucumber, sliced
- 2 shoots of spring onion, sliced
- 1 red chilli, sliced
- 1/2 a lemon, cut in half for garnishing
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.
- Set your rice to cook, drain well and set aside to cool.
- Take your tuna and mix it with the mayo and 1 Tbsp of the squeezed lemon, stirring to combine well.
- Add the remaining lemon into a bowl and mix in the red onion. I like to leave this to pickle for a minimum of 5 minutes.
- Arrange your poke bowl by adding rice first, then cucumber, avocado, pineapple, edamame beans, red onion, spring onion, tuna mixture, chilli and some fresh lemon.
- Garnish with black sesame seeds and then devour.
A tasty, healthy and easy dinner or lunch. I like to eat mostly fish, and during times when its been too windy to get out, canned tuna can be a cost-effective option. When purchasing fish, I look for the blue MSC tick, which means it has been caught sustainably.
Nicky Sinden is a self-professed 'foodie and fisho' from Aotearoa New Zealand.