Colourful Tuna Poke Bowl

FAT bastard Pinot Noir Rosé

Clara Jane Bjorkman

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For the sauce:

  • 2 Tbsp Sesame Oil
  • 1 Tbsp Soy Sauce
  • 2 tsp Honey
  • 1 Tbsp Sesame Seeds
  • 1 tsp crushed garlic
  • 1 tsp grated ginger

For the bowl:

  • 1 Cup Brown Rice (cooked)
  • 1/2 Avocado
  • Handful Watercress
  • 1/2 Cup Purple Cabbage (roughly chopped)
  • 5-10 Sugarsnap Peas
  • 1 tsp Sriracha Sauce
  • 70-100g Fresh Tuna (chopped into blocks)
  • 2 tsp sesame seeds
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METHOD:

  • Combine all the ingredients for the sauce in a small bowl.
  • Add the tuna and set aside.
  • Meanwhile, create the poke bowl by placing the rice in the bottom of a large bowl.
  • Add the the watercress, sugarsnap peas, cabbage and avocado.
  • Add the marinated tuna.
  • Drizzle the sriracha sauce over the top and end off with a sprinkle of sesame seeds.
  • Serve with FAT bastard Pinot Noir Rosé