Tuna, Edamame, Potato And Macadamia Poke Buddha Bowl

10 Minutes prep, 10 Minutes cook

Serves 2

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.