Create this Hawaiian-inspired dish packed with flavour from the Potatoes: More than a bit on the side campaign from Love Potatoes
Poke bowls are a massive trend, currently favoured by cultured millenials across cities in the USA. You may never have heard of poke, so here is a quick introduction – it is pronounced POH-keh, and describes cubed raw fish. Intrigued? Then take a look at this nutritious recipe!
Serves 1
You’ll need:
200g new potato cubes
60g fresh sushi quality tuna steak
2 chillies, sliced
50g macadamia nuts, toasted
50g red cabbage, thinly sliced
1 tbsp sesame oil
½ tbsp soy sauce
2 tbsp sesame seeds
1 sheet of nori seaweed, crumbled
2 tbsp goji berries or pomegranate
1 tbsp edamame beans, cooked
½ cucumber, seeded and cubed
½ avocado, peeled and cubed
2 spring onions, shredded
Juice and zest of 2 limes, plus 1 lime in wedges
Coriander to garnish
Method:
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.
