Tuna, Edamame, Potato And Macadamia Poke Buddha Bowl

Image and recipe courtesy of Potatoes: More Than a Bit on the Side

Brighten your lunches with these beautiful bowls! Ready in a matter of minutes.

    Ingredients
  • 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 tbsps sesame seeds
  • 1 sheet nori seaweed, crumbled
  • 2 tbsps goji berries or pomegranate seeds
  • 1 tbsp 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
    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!
  • 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.
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