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.
- 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.
- 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.)
- 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.
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