Tuna Poke Bowl

 

This is another recipe from Annabel Karmel’s Real Food Kids Will Love. Since poke bowls are an easy sell around here, I love making variations on that theme. (Also, raw tuna is pretty much the only fish I enjoy.) This was a hit with everyone! 

For the bowl 

1 cup quinoa 

1 cup shelled edamame 

7 oz. (200 g) fresh tuna, diced 

4 green onions, sliced 

1 ripe avocado, pitted, peeled and diced (I used 2) 

3 Tbsp. sprouting beans (I omitted them, but added red cabbage that I had on hand) 

2 Tbsp. sesame seeds, toasted 

fried onions or shallots 

For the marinade 

2 tsp. rice wine vinegar 

2 tsp. sesame oil 

2 Tbsp. soy sauce 

1 pinch red chili flakes (optional) 

squeeze of lemon juice 

For the dressing 

2 Tbsp. soy sauce 

1 Tbsp. rice wine vinegar 

1 Tbsp. sesame oil 

3 Tbsp. olive oil 

1 pinch of sugar 

Cook the quinoa in a pan of boiling water according to the packet instructions. Leave to cool. 

Cook the edamame in boiling water for 5 minutes; drain and refresh under cold running water. 

Mix all the marinade ingredients together in a bowl. Add the tuna and green onions. Stir, cover, and leave to marinate in the refrigerator for 30 minutes. 

Mix all the dressing ingredients together in a jar. 

Spoon the cooked quinoa into 4 small bowls. Put the marinated tuna on top. Add the dived avocado, sprouting beans, and edamame. Pour over the dressing. Sprinkle with sesame seeds and fried onions.