TUNA NICOISE POKE BOWL

SERVES: 4

INGREDIENTS

● 2 x 90g pkts dried soba noodles

● 4 eggs

● 2 baby gem lettuces, quartered

● 100g green beans, trimmed

● 200g grape or cherry tomatoes, halved

● 4 baby cucumbers (qukes), halved

● 50g snow pea sprouts, trimmed

● 185g can tuna in chilli oil, drained

● 40g (1/4 cup) pitted kalamata olives

● 1 garlic clove, crushed

● 60ml (1/4 cup) olive oil

● 3 tsp balsamic vinegar

METHOD

1. Cook the noodles following packet directions, drain.

2. Meanwhile, place the eggs in a small saucepan of boiling water and cook 6 minutes for soft yolks and firm whites, or until cooked to your liking. Drain, then cool under cold running water. Peel and halve.

3. Arrange noodles, lettuce, beans, tomatoes, cucumber, sprouts, tuna and olives among serving bowls. Top with eggs.

4. Combine garlic, oil and vinegar in a small bowl. Season well. Drizzle over poke bowl.

TIPS

Use some of the tuna oil to make the dressing. Chop in some of the chilli too, for an extra kick. You can try using salmon or a barbecue chicken instead of the canned tuna.

Recipe: Kerrie Ray Photo: Jeremy Simons