Tuna poke with jasmine rice recipe

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

  1. Wash the rice in a sieve until the water runs clear. Place in a saucepan, cover with 600ml (1 pint) cold water and 1/2 tsp salt. Bring the rice to the boil, reduce the heat to low, cover with a lid and cook for 12-13 minutes until fluffy. Remove from the heat and leave to steam with the lid on for 5 minutes.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 oil is hot, add the tuna and fry for 6 minutes, turning halfway through. Remove from the pan and cut into 1cm (1/2in) cubes. (Skip this step if you’re using tinned tuna.)
  3. Serve the rice into bowls, top with the tuna pieces, salad and mango. Drizzle with the remaining dressing and 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.

See more Fish recipes

 

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  • Ingredients

  • 300g (10oz) jasmine rice
  • 2 avocados, roughly chopped
  • 1/2 cucumber, seeds removed, finely sliced
  • 200g (7oz) 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
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  • Energy 2818kj 669kcal 33%
  • Fat 25.8g 37%
  • Saturates 5.3g 27%
  • Sugars 10.6g 12%
  • Salt 2.4g 40%

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

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