Tuna poke bowl
This tuna poke bowl is bursting with colours, flavours and texture. Use the best quality fresh tuna you can.
Ingredients
For the vinaigrette
- 2 tbsp white wine vinegar
- ½ tbsp light soy sauce
- 1 heaped tsp sriracha
- ½ tsp English mustard
- 1 tsp sesame oil
For the poke bowl
- 225g tin bamboo shoots, drained
- 120g/4½oz sushi-grade fresh tuna, cut into very small chunks
- 150g/5½oz jasmine or basmati rice
- 2 tbsp mayonnaise or Greek-style yoghurt
- 198g tin sweetcorn, drained
- 1 medium carrot, peeled and cut into very thin matchsticks
- 1 Little Gem lettuce, trimmed and finely shredded
- 2–3 tbsp sriracha
- salt
For the marinade
- ½ small red onion, finely chopped
- 1 spring onion, trimmed and finely sliced
- 2 heaped tbsp finely chopped coriander
- 2 heaped tbsp finely chopped dill
- 1 tbsp sesame seeds, toasted
- ½ lemon, juice only
- 1 lime, juice only
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- ½ tsp soft light brown sugar
Method
Whisk together the ingredients for the vinaigrette in a medium bowl.
Put the bamboo shoots in a small saucepan, cover with cold water, add a pinch of salt and bring to the boil. Simmer for 3–4 minutes, then drain and rinse in a sieve under cold running water. This will remove the tinny flavour from the shoots. Tip into the bowl with the vinaigrette and toss lightly together. Set aside.
Put the tuna in a bowl and toss with the marinade ingredients.
Cook the rice according to pack instructions.
Divide the rice between two bowls, arranging in a heap in the middle of each. Place the marinated bamboo shoots to one side of the rice, then, working around the bowl, add the mayonnaise or yoghurt, then the tuna, followed by the sweetcorn, carrot and lettuce. Drizzle generously with sriracha and serve.
