Tuna Poke Bowl

Serves 2

INGREDIENTS:

2x very fresh tuna steaks, weighing approximately 120g each

2 tablespoon light soy sauce

1 teaspoon toasted sesame oil

1/2 teaspoon sriracha hot sauce

5 tablespoons sesame seeds (black, white or mixed)

1 tablespoon vegetable oil

1x 250g packet of brown microwave rice

For the Spicy Mayonnaise:

4 tablespoons mayonnaise

1 tablespoon sriracha hot sauce

To Serve:

100g frozen edamame soya beans

Handful of baby kale or mixed leaf salad

60g red cabbage, finely shredded

1 carrot, peeled and sliced into thin batons

½ a cucumber, halved, deseeded and sliced into thin batons

Handful of radishes, sliced thinly

1 avocado, halved and thinly sliced (squeeze over a little lime juice to stop it going brown)

1 lime cut into wedges

2 teaspoons toasted sesame seeds

METHOD:

Cook the rice according to the packet instructions, place in two serving bowls and leave to cool.

Mix together the soy sauce, sesame oil and sriracha and pour this over the tuna, making sure the marinade coats all sides. Set aside for 10 minutes while you make the spicy mayonnaise, slice the vegetables and blanch the edamame beans in boiling, salted water for 2-3 minutes.

To make the mayonnaise, whisk together the sriracha and mayonnaise along with 1 tablespoon of water.

Spread the sesame seeds out on a plate and press each of the tuna steaks into it coating both sides in seeds.

Heat the vegetable oil in a large, non-stick frying pan over a medium heat until very hot. Fry the tuna steaks for 45 seconds per side, so the sesame seeds are golden. This timing sears the outside, if you prefer it more cooked then increase to 1-2 minutes per side.

To serve, arrange the vegetables on the bed of rice, slice the tuna and place on top. Drizzle over the spicy mayonnaise and sprinkle over the toasted sesame seeds.

SUBSTITUTES FOR TUNA

Substitute very fresh salmon or thick slices of extra firm tofu. These will take on the marinade and coat well in the sesame seeds.