Fast Recipes

Summer bowl with tuna, rice and pineapple

Eat a rainbow.
Will Horner

For this fresh take on a poke bowl, we’ve used sustainably sourced, wild-caught Australian albacore tuna.



1.Place rice and 600ml water in a saucepan, cover and bring to a simmer over medium heat. Reduce heat to low and cook until water has absorbed and rice is tender (20-30 minutes). Set aside to cool to room temperature (30 minutes).
2.Meanwhile, combine peanuts, ginger, chilli, mirin, oil, vinegar and soy in a jar, shake well and season to taste.
3.To serve, build bowls with rice, tuna, pineapple, cabbage and avocado. Drizzle over peanut dressing to taste and top with peanuts and shiso.

Shiso cress is available from select greengrocers.


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