The MacPherson Diaries | September Recipe

The MacPherson Diaries | September Recipe

The MacPherson Diaries | September Recipe 3456 5184 The Flyer Magazine

I love comfort food. Give me a creamy chicken pie any day! But I really miss salads in the colder months.

So when I saw this stunning tuna at Harbour Fish I was drawn to use fresh clean flavours and create this salad which is easily at home in winter OR summer!

This is line-caught Pacific Yellow Fin Tuna from Fiji, which Harbour Fish bring in year-round.

I have used salad greens as the base, but you could add brown rice or sushi rice and make this dish more suitable for those needing carbs to feel more satisfied. 

Another lovely addition would be the wakame seaweed salad which you can pick up from most Asian supermarkets. But don’t stop there, you could add pickled vegetables or cherry tomatoes, or just let your imagination go crazy!

Tuna Poke Bowl

1/3 bag of salad greens – approx. 40 grams
200 grams of fresh line caught tuna fillet from Harbour Fish
4 inch piece of cucumber – cut into a chunky dice
1 tablespoon herbs – I used coriander & mint
1/2 avocado
1-2 tablespoons sesame seeds
½ cup Edamame
½ lemon/lime
Drizzle of olive oil
3 x seaweed snacks pieces*

2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon sushi seasoning or balsamic vinegar

• Take your tuna out of the fridge, rinse under cold water and pat dry with a paper towel.
• With a very sharp knife, cut into a medium size dice. About 1.5 cm is perfect.
• Make your marinade by adding all ingredients together in a jar and shake to combine. Taste and adjust seasoning if needed by adding more sugar or soy to taste
• Marinate tuna out of the fridge in a bowl until ready to plate.
• Cook your Edamame as per the packet instructions. Then once cooked run under cold water to cool. Drain well. Set aside.
• In your bowl make a bed of salad greens and dress with olive oil and
lemon/lime juice, reserving some lemon/lime wedges to serve.
• Halve your avocado and using a large spoon, take it out of the skin. Place your sesame seeds on a plate and press the cut side of the avocado into your sesame seeds.
• Then arrange your avocado and cucumber on the salad greens.
• Give the tuna a good stir and add the tuna to the salad. Don’t spoon the leftover marinade over the salad, instead pour this into a small ramekin (or spoon as I have here) and serve on the side.
• Add the Edamame.
• Top with the seaweed and a sprinkling of sesame seeds on top of the tuna, and citrus wedges.
• Serve!

Happy cooking and eating xx Jana 

*seaweed snacks are the dried nori pieces sold as individual pieces ready to nibble on as snacks. I get mine from the organic section at Countdown.

Tuna Poke Bowl
Harbour Fish