For this fresh take on a poke bowl, we've used sustainably sourced, wild-caught Australian albacore tuna.
Summer bowl with tuna, rice and pineapple
Eat a rainbow.
- Serves 4
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Ingredients
- 300 gm brown rice, rinsed
- 50 gm roasted salted peanuts, chopped, plus extra to serve
- 25 gm ginger (about 5cm), very finely sliced
- 1 small red chilli, thinly sliced
- 60 ml (¼ cup) mirin
- 2 tbsp peanut oil
- 2 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 600 gm albacore tuna, cut into 1cm pieces
- ½ small golden pineapple, cut into 1cm pieces
- ¼ cabbage, thinly sliced on a mandoline
- 1 large avocado, diced
- Shiso cress (see note), to serve
Method
- 1Place 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).
- 2Meanwhile, combine peanuts, ginger, chilli, mirin, oil, vinegar and soy in a jar, shake well and season to taste.
- 3To serve, build bowls with rice, tuna, pineapple, cabbage and avocado. Drizzle over peanut dressing to taste and top with peanuts and shiso.
Notes
Shiso cress is available from select greengrocers.
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