Georgia's Tinned Tuna Poke Bowl

I was in Hawaii a few years ago, and I remember a Hawaiian Guy telling me Poke Bowls were the local dish. He told me what was in it, and I instantly turned my nose up. I also left Hawaii not having an Acai Bowl either. But, in the last year or so, with Poke Bowls becoming a huge trend, my regret for not eating them (or Acai Bowls) in Hawaii has grown, just as much as my love for Poke Bowls. Depending on where you live, there’s a growing number of Poke Bowl restaurants opening, and cafes including Poke Bowls on their menu; my personal favourite being salmon, with a brown rice base, and all the toppings.
I’m still a bit iffy about eating raw fish at home (I’ll leave that to the professionals) so I made a Poke Bowl with Tinned Tuna – which is a lot cheaper, easier and a more readily available source of protein.
PREP TIME: 25M | COOK TIME: 20M | TOTAL TIME: 45M |
INGREDIENTS
- 1 Large Tin of Tuna
- 100g Green Beans
- ½ Red Onion (finely chopped)
- 1 Medium Lebanese Cucumber (diced)
- ½ Cup Sweet Corn Kernels
- 1 Small Wholegrain Tortilla
- Handful Cherry Tomatoes (chopped)
- Spinach/Spinach/Lettuce/Kale
- 1 Cup Cooked Brown Rice
- 40g Low Fat Mayonnaise (or Greek Yoghurt)
- Soy Sauce/Tamari to Serve
- Pickled Ginger to Serve
- Avocado to Serve
METHOD
- Preheat the oven to 180 degrees
- Cut the tortilla into strips and baked until crunchy
- In a fry pan, sauté the beans until well done
- Drain the tuna and mix with mayonnaise
- Meanwhile cook the rice, following packet directions
- Build your bowl by placing the rice on the bottom and top with leafy green (of choice), salad mix, corn, beans, baked tortilla chips, tuna.
- Serve with pickled ginger, avocado and soy sauce