Tuna Poke Bowl

The Lazy Man (Or Woman’s) Asian Salad

The Poke Bowl has become one of those new crazes in the food scene around the world. It’s one of those fridge-left-over cross stylistic Asian dishes cross half healthy but often very filling salads that can be adapted to pretty much any form you wish. For me it ticks a different box - so what is that?

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Poke bowls, for me, are not my go-to for a healthy or light lunch or dinner. This is not to say they are bad for you, but I just see other more leafy dishes, as healthier and lighter. Poke bowls fill another void for me - they are my go-to when I have left over rice or I just can’t be bothered to turn my stove on.

Simply, poke bowls are ideal for throw some left over things, diced of course, in a bowl. Add a grain of your choice (or what your fridge processes) and all you need to make is a simple sauce to add an extra taste factor. Truth be told, sometimes I even leave the sauce out, especially if you use good quality produce as the ingredients then speak for themselves. 

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If you wish to create your own Pokie, the only things that create a bomb.com poke bowl are:

1. Include a grain base (quinoa, rice, pearl barley, bulgur or none grain like noodles are good too)

2. Include a crunch - it’s always nice to have a crunch factor in every bite so things like spring onions, fried onions, nuts or puffed quinoa are nice

3. Include Fresh elements - sliced raw ingredients always add a lighter feeling to this salad 

4. Include Protein - this doesn’t always have to be meat or fish as tofu or soy meats are also great add ons as well.

5. Include a final sprinkle - this is my favourite, the final touch! Sprinkle the sesame seeds, black poppy seeds or any other splash of colour that contrasts to the other elements. Simple but so satisfying.

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TUNA POKE BOWL

Ingredients

  • 400 gram tin coconut milk

  • 1 cup basmati rice

  • 1 tin tuna (good quality)

  • 3 tbsp whole egg mayonnaise

  • 1 corn cob, corn kernnels removed

  • 6 radishes, thinly sliced

  • 1 avocado, diced

  • 3 spring onions

  • Mixed cherry tomatoes, halved

  • 3 baby cucumbers

  • Cashews

  • Sesame seeds and black sesame seeds (optional)

For Sauce

  • 2 tbsp sesame oil

  • 1 tbsp rice vinegar

  • 1 tsp lime juice

  • 1/3 cup soy sauce

  • Pinch sea salt

  • ½ tsp brown sugar

First, prepare the coconut rice - place in a medium pot, the rice, coconut milk and 1 cup of water. Cook on medium, high heat for the length of instructions on the packet (normally around 7-9 minutes). Remove from the heat and fluff with a fork. Leave to cool. 

In a small bowl, place the tuna, mayonnaise and corn in a bowl. Season with salt and pepper. Mix well. Make sure to fork the tuna to fluff it up.

Prepare the dressing by simply mixing the sauce ingredients together - make sure to whisk well to ensure the sugar is dissolved. 

In serving bowls, arrange the salad by first placing a a few tablespoons of coconut rice. Add a table spoon Top with radish, diced avocado, cucumber, tomatoes and spring onions. Sprinkle with raw cashews and white and black sesame seed. 

Cecile Vadas