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.
Serves2
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins
Ingredients
100g frozen edamame soya beans
250g pack ready cooked red and white quinoa
1 Waitrose No.1 Avocado, halved and slicced
120g pineapple chunks, halved
100g cucumber, finely sliced
240g pack Waitrose no.1 Yellowfin Tuna Steaks
1 tsp sunflower oil
1½ tsp toasted sesame oil
2 tbsp reduced-salt soy sauce
1½ tsp Cooks' Ingredients Yuzu Juice (or 1 tbsp fresh lime or orange juice)
1 red chilli, finely chopped
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.
