|Sat Fat 6.2g||31%|
This Buddha Bowl recipe is a colourful creation bursting with flavour! Ideal for those warmer evenings or when you have a few people to feed at a party or gathering. If you're vegan or vegetarian then all you need to do is substitute the tuna for more avocado. A fantastic easy-to-follow dish which you can whip up in no time at all!
Boil the potatoes, drain and cool.
Cube the tuna and mix with the lime juice and zest, soy sauce and sesame oil and leave to marinade for 4 minutes.
Serve with all the remaining ingredients and some coriander, a sprinkle of sesame seeds and more lime wedges.
For the vegan version, omit the tuna and add more avocado
200g new potato cubes
60g fresh sushi quality tuna steak
2 chillies, sliced
50g macadamia nuts, toasted
50g red cabbage, thinly sliced
1tbsp sesame oil
½ tbsp soy sauce
2tbsp sesame seeds
1 sheets nori seaweed, crumbled
2tbsp Goji berries or pomegranate seeds
1tbsp edamame beans, cooked
½ cucumber, seeded and cubed
½ avocado, peeled and cubed
2 spring onions, shredded
Juice and zest of two limes, plus one lime in wedges
Coriander to garnish
Fondant Potato with Poached Salmon and easy Beurre Blanc
Master your french culinary skills with this indulgent fondant potato and poached salmon recipe. Served with an easy Beurre Blanc sauce, this tasty dish is perfect for enjoying yourself or impressing your friends!
Indian chicken & potato tikka masala
Enjoy a taste of India with this twist on a classic curry recipe. Flavoured with ginger, chilli and almonds this chicken & Potato tikka masala is the perfect alternative to a take-away.
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
This campaign was originally produced in the framework of a programme co-financed by the European Union