Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl

Prep in:
10 mins
Cook in:
10 mins
Serves:
2
Per Serving %RI
KCAL 536 26%
Fat 39.5g 56%
Sat Fat 6.2g 31%
Salt 0.4g 6%
Sugar 7.5g 8%

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

Ingredients

200g new potato cubes OR 200g of quartered Rooster Potatoes

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

200g new potato cubes OR 200g of quartered Rooster Potatoes 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

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