From everyones favourite local cookbook, Whitewater Cooks, an easy but impressive nutritious meal, showcasing fresh vibrant tuna!
ingredients
MARINADE
½ cup soy sauce
3 Tbsp toasted sesame oil
1 inch ginger, minced
2 Tbsp green onions, sliced
¼ cup cilantro, chopped
2 Tbsp sesame seeds or macadamia nuts, chopped
jalapeño pepper, sliced (optional)
250g Ahi Tuna, cubed
BOWL
1 cup brown rice
Sunflower sprouts
Cucumber, sliced
Edamame beans, cooked
avocado, sliced
nori sheets, cut small
cilantro, chopped (garnish)
sesame seeds (garnish)
green onions, sliced (garnish)
method
Combine marinade ingredients in a medium bowl.
Add cubed tuna to marinade and mix through.
Place in fridge for up to 4 hours to marinate.
Meanwhile, cook the rice and edamame beans.
Prepare the fixings and slice avocado and cucumber.
To plate, start with rice in a bowl and then arrange cucumber, avocado, edamame, tuna, nori and top with sprouts, cilantro, green onions and sesame seeds.
