Name: Summer bowl with tuna, rice and pineapple
Yield: 4
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

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

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

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.