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Tuna poke with jasmine rice recipe

Tuna poke with jasmine rice recipe

7 ratings

Traditionally, this Hawaiian speciality, pronounced poh-kay, was a local, street-side snack, but here we enjoy it as a simple, flavour-packed supper. Served with chopped mango and a sweet and sour lime dressing, this recipe will take you to the tropics without leaving the comfort of your home. See method

  • Serves 4
  • 18 mins to prepare and 12 mins to cook
  • 669 calories / serving

Ingredients

  • 300g jasmine rice
  • 2 avocados, roughly chopped
  • ½ cucumber, deseeded, finely sliced
  • 200g sweet baby plum tomatoes, quartered
  • 4 spring onions, shredded
  • handful coriander leaves, roughly chopped
  • 1 tbsp olive oil
  • 4 tuna steaks (or 2 tins tuna in sunflower oil)
  • 1 mango, peeled and diced
  • 2 tsp sesame seeds, toasted

For the dressing

  • 2 limes, juiced (about 6 tbsp)
  • 2 tbsp toasted sesame oil
  • 3 tbsp fish sauce
  • 3 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tsp sugar
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

    2820kj
    669kcal     33%

  • Fat

    26g 37%

  • Saturates

    5g 27%

  • Sugars

    11g 12%

  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 75.2g Protein 38.8g Fibre 1.8g

Method

  1. Wash the rice in a sieve until the water runs clear. Place in a saucepan, cover with 600ml cold water and add ½ tsp salt. Bring the rice to the boil, reduce the heat to low, cover with a lid and cook for 12-13 mins until fluffy. Remove from the heat and leave to steam with the lid on for 5 mins. In a bowl, whisk all the dressing ingredients together and set half aside. Toss the avocado, cucumber, tomato, spring onion and coriander in the other half.
  2. Heat 1 tbsp olive oil in a frying pan or wok over a medium heat. Once the oil is hot, add the tuna and fry for 6 mins, turning halfway through. Remove from the pan and cut into 1cm cubes. (Skip this step if you’re using tinned tuna.)
  3. Serve the rice in bowls, topped with the tuna pieces, salad and mango. Drizzle with the remaining dressing and add a sprinkle of sesame seeds.

Tip: This dish can also be made with tinned tuna. Follow the recipe as usual but top the rice and salad with cold tinned tuna at the end instead.

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