This spicy Hawaiian tuna poké bowl with avo, baby marrow noodles and kale chips is best eaten casually by the seaside. Here’s a sensational recipe to try at home (seaside optional).
Ingredients
- pinch dried chilli flakes
- 4 spring onions, finely sliced
- 10ml (2 tsp) onion, peeled and finely grated
- 5ml (1 tps) fresh ginger, peeled and grated
- 30ml (2 tbsp) rice vinegar
- 15ml (1 tbsp) sesame oil
- 200g sushi-grade fresh/frozen tuna steaks, defrosted if frozen and cut into 1cm cubes
- sea salt, to taste
- 1 avocado, peeled, pitted and cubed
- To serve:
- 200g baby-marrow noodles, lightly steamed
- olive oil, to toss
- handful sesame seeds, toasted
- large handful store-bought kale chips,
- (available at woolworths.co.za, faithful-to-nature.co.za and health stores)
- pickled jalapeños (optional)
- baby bright lights spinach leaves (optional)
Instructions
1 For the poké, combine the chilli flakes, spring onion, onion, ginger, vinegar and sesame oil in a bowl. Add the tuna cubes and toss to coat. Cover with cling film and refrigerate for at least 1 hour, tossing occasionally.
2 Season the tuna well with salt and taste – adjusting the seasoning if necessary. Gently toss the avocado cubes in with the tuna.
3 Toss the baby marrow noodles with some olive oil and season well to taste. Add noodles to each bowl and top with the tuna-and-avo mixture. Sprinkle with sesame seeds and serve with kale chips, pickled jalapeños and baby bright lights spinach leaves, if desired.
Recipe shared by Food&Home.
Feature Image: F&H
