Seared Tuna Poke Bowl

Name: Seared Tuna Poke Bowl
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Tuna steaks; 1 Tsp of Salt; 1 Tsp of Black pepper; 10 Grams of Sesame seeds; 1 Tbsp of Vegetable oil; 150 Grams of Sushi rice; 350 ML of Water; 15 ML of Rice vinegar; 1 Tsp of Salt; 5 Grams of White sugar; 100 Grams of Edamame beans; 2 Pieces of Cucumber; 50 Grams of Spring onion; 2 Pieces of Lime; 15 ML of Sesame oil; 15 ML of Soy sauce; 20 Grams of Honey

with Edamame Salad

If you haven't tried Hello Chef's poke bowls yet, it's high time!

Cals 426 · Prot 12 · Carbs 68 · Fat 12

Family Friendly

20 min

If you haven't tried Hello Chef's poke bowls yet, it's high time!

Cals 426 · Prot 12 · Carbs 68 · Fat 12

Family Friendly

Ingredients

Tuna

Tuna steaks

350 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Sesame seeds 3*

10 Grams

Vegetable oil

1 Tbsp

Sushi rice

150 Grams

Water

350 ML

Rice vinegar

15 ML

Salt

0.5 Tsp

White sugar

5 Grams

Edamame salad

Edamame beans 9*

100 Grams

Cucumber

2 Pieces

Spring onion

50 Grams

Lime

2 Pieces

Sesame oil 3*9*

15 ML

Soy sauce 9*10*11*

15 ML

Honey

20 Grams

Allergens

*3 Sesame Seeds, *9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1781 / 426
Fats (g)	12.3
of which saturated (g)	1.6
Carbohydrates (g)	68
of which sugars (g)	4.4
Fibers (g)	3.9
Proteins (g)	12
Salt (g)	1.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Cook rice

Add the rinsed sushi rice and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until step 4.

2 Prep tuna

Pat the tuna steaks dry with kitchen paper. Season with salt and pepper. Cover the steaks in the sesame seeds, pressing them firmly into the surface. Set aside.

3 Make salad

Rinse the edamame. Wash and finely chop the cucumber. Thinly slice the spring onion. Add 0.75 Tbsp of lime juice, the sesame oil, soy sauce and honey. Mix to combine and set aside.

4 Sear tuna

Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the sesame tuna steaks and cook for 1-2 min on each side until cooked to your liking. Set aside to rest, then slice.

5 Season rice

In a small bowl, combine the rice vinegar with the salt and sugar. Stir until the sugar and salt have dissolved. Pour the rice vinegar solution over the rice and fold it in gently.