Sesame tuna poke bowl
Rice wine vinegar
2 tsp, finely grated
Tuna, sashimi style, raw
500 g, sashimi grade fillet, cut into 1cm cubes (see tip)
400 g, frozen variety
2 medium, cut into 1cm cubes
2 large, peeled into ribbons
1 tsp, toasted
- Combine soy, vinegar, ginger and sesame oil in a shallow dish. Add tuna and turn gently to coat. Set aside for 5 minutes to marinate.
- Meanwhile, cook edamame in a medium saucepan of boiling water for 2 minutes or until bright green. Drain. Refresh under cold water and drain. Peel and discard pods.
- Divide spinach, cucumber, carrot, edamame and tuna between bowls.Serve sprinkled with sesame seeds.