The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sesame Tuna Poke Bowl with Pickled Radish
This colourful poke bowl is ready in a pinch - starring sustainably caught yellowfin tuna. Top black rice with creamy avo, pickled radishes, cucumber and rocket. A winning dressing of ginger, garlic, tamari, lime, maple and chilli for drizzling. Sprinkle with sesame seeds and chilli to finish.
High protein
9 plants
Low sat fat
Serving size
Ingredients
- 1 avocado (use half)
- 2 tsp sesame seeds (use half) (Sesame) (white sesame seeds, black sesame seeds)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 chilli (use half)
- 2 tsp maple syrup (use half)
- 2 spring onion
- 220g diced yellow fin tuna fillet (Fish)
- 3 radish
- 1 midi cucumber (use half)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 unwaxed lime (use half)
- 20g rocket (use half)
- 230g wholegrain black rice (use half) (whole grain black rice, water, rice oil, salt)
Nutritional Information
Calories: 815
Protein: 74g
Carbs: 54g
Fat: 33g
Ingredients
- 3 radish
- 20g rocket
- 2 spring onion
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 midi cucumber
- 2 tsp maple syrup
- 1 chilli
- 2 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 1 unwaxed lime
- 1 x 220g wild-caught yellow fin tuna chunks (Fish)
- 230g wholegrain black rice (whole grain black rice, water, rice oil, salt)
- 1 avocado
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 711
Protein: 41g
Carbs: 53g
Fat: 37g
Sesame Tuna Poke Bowl with Pickled Radish
This colourful poke bowl is ready in a pinch - starring sustainably caught yellowfin tuna. Top black rice with creamy avo, pickled radishes, cucumber and rocket. A winning dressing of ginger, garlic, tamari, lime, maple and chilli for drizzling. Sprinkle with sesame seeds and chilli to finish.
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Cooking Instructions
Before you start
- Pull out a grater, a bowl, a small bowl, a large frying pan & a medium frying pan
Make the pickled radishes
- Zest and halve the lime.
- Trim and thinly slice the radishes and place in a bowl with the juice from half the lime and a pinch of salt.
- Leave to pickle.
Prep the veg & make the sauce
- Dice the cucumber into 1cm cubes. Thinly slice the spring onions.
- Deseed and finely dice the chilli. Thinly slice the avocado.
- In a small bowl, mix together the tamari, maple syrup, juice from the remaining lime, half the ginger & garlic paste, 2 tsp oil and half the diced chilli (to taste).
Make the sauce
- Heat a large frying pan with 1 tsp oil on medium-high heat. Once hot, add the spring onion, remaining ginger & garlic paste and the rice, breaking it up with a wooden spoon.
- Cook for 2-3 mins, until piping hot, then remove from the heat.
- Allow to cool to room temperature (if desired), then mix in the lime zest along with a pinch of salt and pepper.
Meanwhile, cook the tuna
- Season the tuna chunks with salt and pepper.
- Heat another medium frying pan with 2 tsp oil on a medium-high heat. Once the pan is hot, add the tuna and cook for 4-5 mins, turning regularly, until golden and cooked through.
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork.
Plate up
- Serve the rice topped with cucumber, pickled radishes, avocado, rocket and tuna.
- Drizzle over the sauce. Garnish with the diced chilli (to taste) and the sesame seeds.
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