Our take on poke uses fresh tuna, a base of ready-cooked quinoa and a punchy dressing. It's nutritious, filling and so easy to prepare.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
You can also use rice for the base of the poke bowl instead of quinoa. We like sushi rice, wholegrain or black rice.
Typical values per serving when made using specific products in recipe
Energy | 2,671kJ/ 650kcals |
|---|---|
Fat | 24.7g |
Saturated Fat | 3.4g |
Carbohydrates | 48g |
Sugars | 9.5g |
Fibre | 11.5g |
Protein | 53.2g |
Salt | 1.32g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
