Fast Recipes

Summer bowl with tuna, rice and pineapple

Eat a rainbow.

By Elizabeth Fiducia
  • Serves 4
  • Print
For this fresh take on a poke bowl, we've used sustainably sourced, wild-caught Australian albacore tuna.


  • 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


  • 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.