Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl

Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl
Prep in Prep in:
10 mins
Cook in Cook in:
15 mins
Serves Serves:
2

Method

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!

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  1. Boil the potatoes for 10-15 minutes, or until cooked, drain and set aside to cool.
  2. In a small bowl mix the tuna with the lime zest and juice, soy sauce and sesame oil and leave to marinate for 4 minutes.
  3. Arrange the tuna and remaining ingredients in a serving bowl, garnish with the sesame seeds, lime wedges and coriander.
  4. Serve immediately.

Tip:

Alternatively, for a vegan version, omit the tuna and add more avocado.

Ingredients

200g new potatoes, cut into cubes

60g fresh sushi quality tuna steak, cut into cubes

Juice and zest of 2 limes

1 tablespoon sesame oil

½ tablespoon soy sauce

2 chillies, deseeded and sliced

50g macadamia nuts, toasted

50g red cabbage, thinly sliced

1 sheet nori seaweed, crumbled

2 tablespoons Goji berries or pomegranate seeds

1 tablespoon edamame beans, cooked

½ cucumber, deseeded and cubed

½ avocado, stoned, peeled and cubed

2 spring onions,  finely chopped

2 tablespoons sesame seeds, to garnish

Lime wedges, to garnish

Fresh coriander to garnish