Hello hungry people! This colourful poke bowl with tuna is basically a rainbow in a bowl. It’s easy to make, healthy and looks way fancier than it is. I made this poke bowl with tuna steaks, red cabbage, rice, carrots, mango and soybeans. It’s one of those cold summer recipes which you wanna eat when it’s bloody hot outside!
Hope you enjoy it as much as I do.
Tuna Poke Bowl
Power Bowl with Tuna, Soybeans, Cabbage and Carrots
Servings: 2
Adjust servings here:
Equipment
- frying pan
- Mixing bowl
Ingredients
- 2 tuna steaks
- 90 grams rice
- 350 grams red cabbage
- 350 grams carrots
- 200 grams soybeans
- 2 tbsp pickled ginger
- 1 tsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 1/2 mango
- 2 radish
- a bit olive oil
- a bit salt & pepper
- sesame seeds
- coriander leaves
OPTIONAL
- sriracha mayonnaise
Instructions
- Remove the outer leaves of the red cabbage. Cut the cabbage into quarters. Slice the cabbage thinly.
- Season the cabbage: make a vinaigrette in a mixing bowl by combining olive oil, balsamic vinegar, honey, salt and pepper. Mix it with a fork. Add the sliced cabbage to the vinaigrette and mix well. Set aside for 30 minutes.
- Meanwhile, wash the rice. Add it to a fine sieve and rinse with water. Then transfer the rice to a pan and cover it with water so that the water level is about 1 cm (approximately 1/2 inch) above the rice. Add a splash of olive oil and a pinch of salt. Simmer on low-medium heat for 6–8 minutes until the water has evaporated. Stir every now and then. Let the rice cool down.
- Clean the carrots and chop them into small chunks. Cook the carrots with a pinch of salt for 3 minutes over medium-high heat. Discard the water, add a splash of olive oil and mix to coat the carrots. Set aside.
- Cut the tuna into small chunks. Heat up a frying pan over high heat and sear the tuna briefly with a little bit of oil, until dark brown on the outside. Set aside.
- Prepare the other ingredients: slice the radish and mango into thin slices.
PLATING
- Add the rice to the center of the bowl.
- Add the cabbage on top of the rice, slightly from the center. Arrange the other components (carrots, soybeans, tuna, radish, mango slices) in a circular pattern in the bowl.
- Top with sesame seeds and coriander leaves. Use a bit of the cabbage vinaigrette to drizzle over the other ingredients.
- OPTIONAL: Add spicy sriracha mayonnaise.
Enjoy!
