Hands down my favourite savoury meal of the moment. So fresh and vibrant both in colour and in taste, I just love the beautiful rainbow of colours and intense flavours and textures. Raw veggies, fluffy rice, melt in the mouth tuna, buttery avocado, a little hit of sharpness from the sauerkraut, sweet juicy mango and a splash of crunch from the sesame seeds. Everything about this scream summer and health.
I’ve made it with fresh wild salmon as well which was AWESOME but a little harder to come by here in Ireland. I love picking up fresh fish from Cavistons in Glasthule, they have the most amazing fish counter with fishmongers that are so incredibly helpful. I’m not the best when it comes to preparing fish, using a scissors is always the safest option! Down in Cavistons they will prepare it just however you like, which makes alternative fish so much easier to try. I bought a whole squid a while back which had they not have dissected it for me would have been very intimidating and I may have ended up poisoning myself
I’m yet to come across or hear about a Poke restaurant here in Dublin but I’m sure it’s on the way soon. Roz Purcell was posting so many incredible pics of her Poke feasts in LA I just had to make my own.
With mango being my favourite carb dense fruit of the moment it just had to make an appearance but it also incredible with some fresh pineapple! I will most definitely be making different variations of this all summer long!
Peachy’s Tuna Poke Bowl
Keywords: raw salad entree gluten-free nut-free soy-free tuna
- 1/2 cup hot chili sesame oil or toasted sesame oil
- 1 tbsp coconut aminos
- 1 tbsp pineapple, mango or orange juice
- 1 tsp rice wine vinegar
- 1/2 tsp minced garlic
- 1/2 tsp minced ginger
- 1/4 tsp chili powder or chili paste
- 1/4lb (110g) super fresh tuna diced
- 1 heaped tsp toasted sesame seeds
- 1/2 tbsp finely chopped spring onion
- Jasmine Rice (I’d recommend 60g uncooked per person)
- 1/4 fresh mango diced
- Spring Onion
- Toasted Sesame Seeds
- 1/2 a ripe avocado per person
In a large bowl, combine all the tuna ingredients… except the tuna. Whisk the dressing well to combine and then add the tuna and toss well. The tuna can sit in the dressing for a half a day or so, but if you leave it any longer the acid in the citrus will begin to slowly cook the fish. Keep the fish cold at all times.
Serve with rice, mango, spring onion, veggies of choice, sauerkraut, avocado and sesame seeds.