Women's Health Australia - - FOOD HUB -


◆ 300g sashimi-grade yel­low­tail or tuna ◆ Small red chilli, finely chopped ◆ 4 spring onions, finely sliced

◆ 1 small av­o­cado, diced

◆ 30g al­monds, chopped

◆ 1 tbs tamari

◆ 1 tsp honey

◆ 1 cup cooked bas­mati rice

◆ 1 nori sheet, torn

◆ Half-hand­ful of al­falfa sprouts

◆ Zest of 1 lime

◆ 1 tbs toasted sesame seeds


◆ 1 tbs sesame oil

◆ 2 tbs tamari

◆ Juice of 1 lime

◆ Tiny driz­zle of honey

1. Slice the yel­low­tail or tuna evenly into 1cm cubes and then place in a bowl.

2. Add the red chilli, spring onion and avo.

3. In a fry­pan over a medium heat, toss the al­monds with the tamari and honey for 1 min, un­til they’re slightly caramelised and sticky. Then set aside and al­low to cool.

4. Mix all of the dress­ing in­gre­di­ents to taste and then pour over the fish mix­ture.

5. Di­vide the rice be­tween two bowls.

Top with the fish mix­ture. Gar­nish with al­monds, nori, sprouts, zest and sesame seeds. Serve with an ex­tra wedge of lime.

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