Seared tuna, avocado and edamame poke bowls
Seared tuna, avocado and edamame poke bowls
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Ingredients
Method
Simmer the edamame beans in a pan of boiling water for 5 minutes, then drain and set aside. Next, tip the quinoa into the pan with 1 tbsp water and stir, warming through and breaking up any clumps. Divide the quinoa between 2 bowls and top with the avocado, pineapple, cucumber and edamame, leaving a space for the tuna.
Heat a frying pan over a medium-high heat. Brush the tuna steaks on both sides with the sunflower oil and fry for 2 minutes on each side if you want it pink in the middle or 4 minutes on each side if you prefer it more done. Lift out of the pan and set aside to cool for a minute; season with black pepper.
For the dressing, mix the sesame oil, soy sauce and yuzu (or lime or orange) juice. Slice the tuna and divide between the bowls, then spoon over the dressing. Scatter with the chilli and serve immediately.
Cook’s tip: you can also use rice for the base of the poke bowl instead of quinoa. We like sushi rice, wholegrain or black rice.