Low FODMAP Tuna Poke bowl
This fresh bowl is a perfect lunch or dinner when you are looking for something healthy
Servings: 4 bowls
Cost: $$
Ingredients
- 150 grams mango
- 1 avocado
- 2 medium carrots
- 160 grams edamame
- 1/2 cucumber
- 250 grams tuna steak
- 120 grams red cabbage
- 200 grams white rice (uncooked weight)
- 1 tbsp olive oil
Instructions
- In a large saucepan cook the rice according to the instructions on the packaging.
- While the rice is cooking, begin cutting the avocado and cabbage into slices, julienne the carrots, and cube the mango and cucumber.
- If you're using frozen edamame, thaw them in a mug of hot water.
- Bring a small frying pan to a high heat with a the olive oil. Sear the tuna for 1 minute each side for a rare steak (or longer depending on your preference), turn the heat off and move the pan to the side. Leaving the tuna to stay warm while preparing the bowl.
- Drain the rice and split between 4 bowls.
- Place the cucumber, carrot, edamame, mango, cabbage, avocado around the edges of the bowls. It looks better if you seperate out the colours if you can!
- Take the tuna off the heat and slice on a chopping board. Place across the middle of the bowls.
- If you feel like it you can drizzle a little lemon/lime juice or soy sauce over the top of the bowl (if you're going for either fresh or asian inspired flavours).
- Enjoy!