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!
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
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.
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