Tropical Tuna Sashimi Bowls

 
I don’t know about you, but for us it only takes a few nights of eating early kids dinners for me to turn to my husband and realise I literally need to reintroduce myself. Like hi, we need a date night and an actual whole conversation 🙂 So for a quiet, late night, date night dinner at home, this is a great option. It’s raw, (obviously not a favourite for the littles) and it can be pre-prepared, so we’re all ready to go when the little ones are tucked into bed (or calling out from the hallway – either way). The same salad can be made in the colder months without the mango and with a sprinkle of mint leaves insted. Just as satisfying, pictured below xx

Tropical Tuna Sashimi Bowls
Recipe by Shelley Kamil

Ingredients
(Serves 2)

2 Sashimi grade tuna steaks, cut to cubes
1 Lebanese cucumber diced
1 mango, cut into cubes
1 bunch bok choy, finely chopped
Half a pomegranate seeded
Half an avocado, cut to cubes
3-4 spring onions finely sliced
Fried shallots (store bought)
Soba noodles (cooked as per pack)
Pickled ginger to serve
1-2 tbs sesame seeds to serve

Dressing
Half a lime juiced
1 tsp fish sauce
2 tbs rice wine vinegar
2 tsp agave
2 tbs soy sauce

Directions
1. In a medium sized mixing bowl combine dressing ingredients and whisk together. Reserve a portion of the dressing for serving, Add the cubed tuna to the remaining dressing and marinate in fridge for approx 1hr.
2. Divide bok choy between two serving bowls, top with cucumber, mango and avocado. Remove tuna from fridge and add to the bok choy salad along with marinate.
3. Pour the reserved dressing over the top, sprinkle with fried shallots, spring onions and pomegranates, plus a squeeze of lime.
4. Serve along side Soba noodles garnished with spring onions, picked ginger, sesame seeds plus a drizzle of sesame oil xx