Rare tuna and aubergine poke bowl with miso dressing

This delectable dish not only satisfies your hunger but also promotes a healthy lifestyle. It serves as a substantial lunch that provides essential nutrients to fuel your day or a fantastic choice for a light dinner, allowing you to enjoy a satisfying meal without feeling overly full.

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Anna Haugh
From Saturday Kitchen

Ingredients

For the poke bowl

  • 70g/2½oz raw tuna loin
  • 1 tsp vegetable oil
  • 3 pinches salt
  • 1 aubergine, cut into large bite-sized cubes
  • 2 tbsp olive oil
  • 200g/7oz freshly cooked brown rice
  • 100g/3½oz Tenderstem broccoli
  • 2 spring onions, sliced
  • 50g/1¾oz edamame beans, skins removed and chopped
  • ½ mango, stone removed, peeled and chopped
  • 20g/¾oz pickled sliced ginger
  • 1 hass avocado, stone removed, peeled and sliced
  • 1 large carrot, peeled and grated
  • 20g/¾oz shiso leaves or ¼ punnet shiso cress
  • 1 red cabbage

For the dressing

  • 30g/1oz miso paste
  • 20ml/¾fl oz soy sauce
  • 20ml/¾fl oz rice wine vinegar
  • 10g runny honey
  • ½ orange, zest and juice
  • 1 tbsp sesame seeds
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