Sesame Tuna Tataki
25 min · 407 calories
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Ahi tuna poke bowl
The Hawaiian bowl: cubes of raw tuna marinated in soy, ginger and lime over a little sushi rice, with edamame, cucumber, carrot, radish and a touch of avocado.
40 min
in total
4
people
463
calories per serving
In one serving
- 43 g
- Protein
- 45 g
- Carbs
- 11 g
- Fat
Ingredients
4
- 520 gYellowfin tuna
- 180 gSushi rice (short grain)
- 160 gedamame
- 200 gCucumber
- 120 gCarrot
- 100 gPersea americana Mill.
- 100 gRadish
- 30 gScallion or chives
- 25 mlsoy sauce
- 2 tbspRice vinegar
- 10 gFresh ginger
- 5 mlSesame oil
- 8 gSesame seed
- 1 pcCitrus aurantiifolia (Christm.) Swingle.
Allergens
fishsoyglutensesame
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/4Rinse and cook the rice, then season it with half the rice vinegar and let it cool slightly.
Dice the tuna and toss with the soy sauce, sesame oil, grated ginger, juice of half a lime and the spring onion. Chill for 10 minutes.
Cook the edamame for 3 minutes. Thinly slice the cucumber, carrot, radishes and avocado and dress with the rest of the vinegar.
Divide the rice between bowls, add the tuna and vegetables, sprinkle with sesame and serve with lime.
Chef's tips
- •Buy sashimi-grade tuna and keep it cold until the last minute.
