Recipe OF THE WEEK HAWAIIAN TUNA POKE BOWL
METHOD
1 Start by making cauli-rice. Remove the leaves and the core of the cauliflower. Cut into florets. Wash, drain and dry. Run through a hand grater or a food processor with a regular blade or a grating blade. Pulse until the florets resemble grains of rice and refrigerate.
2 To make the marinated tuna, cut the tuna into 1-2cm pieces and place in a mixing bowl.
3 In another bowl, mix the coconut aminos, olive oil, sesame oil, lemon juice, vinegar, Sriracha and salt to taste. Add this to the bowl with the tuna. Add the ginger, chilli, spring onions and avocado. Add the sesame seeds, keeping 1 tsp. Place in the fridge.
4 Take two cups of the cauli-rice and place in a hot pan greased with ghee or coconut oil. Stir over medium-high heat for 5-7 minutes.
5 In a small bowl, mix the vinegar and salt. When the cauli-rice is done, remove from the heat, place in a bowl, and stir in the vinegar mixture.
6 Divide cauli-rice into two bowls. Add the tuna mixture. Top with sliced cucumber and sesame seeds.