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 HaughFrom 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
Method
-
To make the poke bowl, brush the tuna with the vegetable oil and season with a pinch of salt. Sear the tuna in a very hot pan, leave to cool and then slice.
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Heat a sauté pan and add the olive oil and cook the aubergines for 6–8 minutes. Season and sprinkle with the sesame seeds.
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Meanwhile, to make the dressing, mix all of the ingredients together, except the sesame seeds. When the aubergine comes out of the oven, pour the dressing over the aubergine and sprinkle with the sesame seeds.
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To serve, place the rice on the bottom of each bowl. Add the tuna, aubergine and each of the remaining poke bowl ingredients around the bowls, on top of the rice.
