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For the tuna:
For the bowls:
- In a non-metallic bowl, combine the tuna with the red onion, soy sauce, lime juice, sesame oil and sriracha. Add some black pepper and toss to combine. Cover with cling film and chill in the fridge for 15-20 minutes, stirring gently halfway through.
- Layer the rice into two bowls. Add the tuna, mango, avocado, cucumber, jalapeño and spring onions.
- Scatter with sesame seeds and serve with lime wedges and extra soy sauce on the side.
Gluten-free tamari can be used as an alternative to Soy sauce, if you wish.
Any other hot sauce can be used as an alternative to Sriracha, if you wish.
Per Serving: 566kcals, 23.9g fat (4.6g saturated), 63.6g carbs (26.6g sugars), 30.7g protein, 11.9g fibre, 0.506g sodium.
MAKE IT YOURS: A traditional South American ceviche uses white fish and focuses on light, fresh flavours including lime or lemon juice, coriander and chilli; here, we’ve given this an Asian-inspired twist. The lime juice in the marinade will “cook” the tuna, resulting in a slight change in colour and texture. You can use lightly seared tuna, if you prefer.
If you’re a one-bowl meals lover, don’t miss out our mermaid smoothie bowl and the quinoa, egg and sauerkraut Buddha bowls.