Fresh Tuna Poke Coconut Bowl
Created in the tropical Hawaiian islands, poké refers to the cubes of marinated raw fish and is traditionally combined with fresh toppings like onions, edamame and seaweed.
You can literally load up the bowls with anything you fancy. It is a great way to eat leftovers in the fridge, add a couple of vegies into the mix and you have yourself a winning dish.
The base of this recipe is rice with steamed edamame and vegetables, which can all cook together in one pot, then it's just a matter of loading your coconut bowl up with select vegies and tuna.
- 200g fresh sushi-grade tuna
- 1 radish cut thinly
- 1 cup edamame beans
- 1 cup thinly sliced red cabbage
- 1 carrot thinly sliced
- 1/2 cup cooked rice
- 1/2 ripe avocado, finely sliced
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons lemon juice (freshly squeezed)
- Shallots finely cut
- Fresh grated ginger
- 1 tablespoon honey
- Sesame seeds
- Place the cooked rice in a bowl.
- Arrange the tuna, avocado, edamame beans and vegetables on top of the rice and squeeze some lime or lemon juice over the avocado and tuna.
- In a small bowl, combine the all the dressing ingredients and drizzle this over the Poke Bowl.
- Stir and enjoy in your coconut bowl.
It’s best to eat raw fresh poke the day you make it, but it will keep in the fridge up to two days.
TIP: When selecting your tuna, be sure to get fresh sushi-grade yellowfin or bigeye tuna.
The best way to find the best tuna for your bowls is to talk to that someone. Explain that you will be eating this tuna raw, and they should have a good idea which fish is best for you.