Marinated tuna and avocado bowl

Author: Niki Bezzant - Founding Editor

Photographer: James Moffatt

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This sushi-style bowl's tangy tastes and delightful textures make it both refreshing and indulgent.

Serves: 1

Time to make: 10 mins

Ingredients

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90g fresh tuna (or another firm fish such as kingfish), chopped in bite-sized pieces
½ teaspoon reduced-salt soy sauce
1 teaspoon mirin (see HFG tip)
½ teaspoon sesame oil
½ teaspoon sriracha or other chilli sauce
¼ cup edamame
2 stalks broccolini, chopped
1 carrot, peeled in ribbons
2 tablespoons avocado
¼ cup cooked brown rice
shichimi togarashi (to serve,
optional)

Instructions

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1 In a bowl, toss tuna with soy sauce, mirin, oil and sriracha to coat. In a pot or microwavable dish, blanch or microwave edamame and broccolini. Set aside to cool.

2 In a bowl, arrange all vegetables, tuna and rice. Garnish with any extra marinade and some shichimi togarashi, if desired.

Variations

Make it gluten free: Check soy sauce, mirin and chilli sauce are gluten free.

HFG tip

If you can’t find mirin, use ½ teaspoon sugar instead.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 410 cal

Kilojoules 1700 kJ

Protein 33 g

Total fat 14 g

Saturated fat 2 g

Carbohydrates 34 g

Sugar 12 g

Dietary fibre 11.6 g

Sodium 242 mg

Calcium 57 mg

Iron 1.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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