RACHEL LETT
Poke bowls have taken the world by storm. Here’s our version, without the carbs — fresh, zingy and filling.
Sesame Tuna Bowl with Avocado, Cucumber and Wilted Greens
SERVES 1
1 tuna steak, sustainable
2 tablespoons sesame seeds, toasted
avocado, sliced
cucumber, sliced
pak choi
1–2 tablespoons lime & chilli dressing
salt and pepper
Ingredients
Toss the cucumber slices in a good pinch of salt. Add to a serving bowl with the avocado.
In a heavy based frying pan, over a medium to high heat, flash fry the tuna steak on both sides for 1-2 minutes on each side (depending on how thick it is, and how rare you like it).
In a shallow dish, coat the tuna on all sides with toasted sesame seeds. While it rests, get on with the wilted greens.
Melt a knob of butter in a pan, add greens, cover, and wilt for 2 minutes, until tender. Add to the serving bowl with the cucumber, avocado and top with the sesame tuna.
Drizzle with lime and chilli dressing, season with salt and pepper, and enjoy!