#WFD – Spicy Tuna Poke with Avocado and Squid
Sprinkle with some extra black sesame seeds and serve with some extra wedges of lime.
POLOKWANE – Poke is diced raw fish served either as an appetizer or as a main course and is one of the main dishes of Native Hawaiian cuisine.
This dish, by What’s for Dinner, will be something different for the family to try but they will love it.
Ingredients
– 250g brown rice
– 20ml soy sauce
– 10ml sesame oil
– 10ml honey
– 20g of fresh ginger, finely chopped
– 2 red chillies, deseeded and finely sliced
– 1 red onion, thinly sliced
– 4 spring onions, thinly sliced
– 350g raw sashimi-grade tuna, cut into cubes
– 20ml white and black sesame seeds, lightly toasted
– 2 ripe avocados
– 1 lime (zest and juice)
– 100g kale leaves, blanched and cooled
– ½ cucumber very finely sliced
– 2 carrots, peeled and grated
– 80g of chilled cooked and sliced squid
– 125ml KNORR Creamy Sweet Chilli Salad Dressing
Method
– Cook rice according to on-pack instructions, set aside to cool.
– In a large bowl, mix the soy sauce, sesame oil, honey, ginger and red chillies. Add the red onion, spring onions and tuna. Toss gently and set aside for 5 minutes at room temperature. Stir in the sesame seeds.
– Share the rice over 4 serving bowls. Cover half of the rice in each bowl with the tuna mix.
– Peel and slice the avocados and cover with lime juice and zest.
– Add the kale, avocados, cucumber and carrots to the bowls, covering the other half of the rice Top with the squid and drizzle with Knorr Creamy Sweet Salad Dressing.
– Sprinkle with some extra black sesame seeds and serve with some extra wedges of lime.
