| Type | Per person |
|---|---|
| Energy | 717 kcal |
| Fat | 33 gr |
| of which saturated | 5 gr |
| Carbohydrates | 64 gr |
| of which sugars | 8 gr |
| Fibres | 12 gr |
| Protein | 35 gr |
| Salt | 0.34 gr |
Poké bowl with tuna steak, sugar snaps and avocado
Main course
0 - 10 min
With seasonal products
305gr vegetables p.p.
Ingredients
| 300 g sugar snaps |
| 160 g baby spinach |
| 2 avocados sliced |
| 1 cucumber thinly sliced |
| 400 g tuna steak |
| 1 tsp sesame seeds |
| Dressing: |
| 2 tbsp soy sauce |
| 4 tbsp sesame oil |
| 2 tbsp lemon juice |
| 1 tsp wasabi |
Preparation
1. Divide the baby spinach among four bowls.
2. Cut the tuna steaks into nice thin slices. If necessary, sear the edges in a very hot frying pan. If you use a non-stick pan, you will only need a very small drop of oil. Fry the tuna steak for a maximum of 10 seconds per side, on all sides: it is really just about searing.
3. Blanch the sugar snaps by placing them in boiling water for a minute. Then rinse them with cold water so they don't cook any further. Cook them a little longer (about 3 minutes) if you don't like al dente and crispy sugar snaps.
4. Place all the vegetable toppings (avocado, cucumber, sugar snaps) on top of the baby spinach.
5. Also arrange the tuna slices in the bowls.
6. For the dressing, mix together soy sauce, olive oil and lemon juice. Do you like it spicy? Then add another dot of wasabi.
7. Finally, divide the sesame seeds over the dish.
Menu suggestion: Eat this delicious poke bowl with wholemeal basmati rice.
Enjoy your meal!
Source: Van Oers United
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