July 1, 2021
You can replace the raw fish found in a traditional poke bowl with canned tuna in our Tuna & Avocado Fruity Poke Bowl, leaving you with a simple and delicious twist on this on-trend dish.
Made with tuna, sriracha mayo, sticky jasmine rice, roasted red pepper and edamame beans – this recipe is the ultimate light lunch or dinner. Plus canned tuna in spring water is high in protein and low in saturated fat.
1Cook the jasmine rice according to packet instructions.
2Meanwhile, slice the red peppers and roast in an oven at 180c, on a non-stick baking tray for 15 minutes (cooking until the pepper is roasted and charred).
3Fry the pineapple and cumin seeds in the sesame oil in a non-stick frying pan until the pineapple has started to caramelise.
4Mix the sriracha and mayonnaise.
5Build the dish up by placing the rice in the centre of the bowl and all the other components around the side (the tuna, pineapple, red pepper, edamame beans and avocado slices).
6Drizzle the sriracha mayo and finish by sprinkling sesame seeds over the top of the bowl.
400 g Sticky Jasmine Rice
120 g Canned Tuna
100 g Canned Pineapple Chunks
50 g Edamame Beans
80 g Red Peppers
1/3 tsp Cumin Seeds
1 tbsp Sesame Oil
50 g Avocado Slices
1/4 tsp Sesame Seeds Toasted
For the Sriracha Mayo:
150 g Mayo
50 g Sriracha