Marinated tuna poke bowl
50 min
Allergens:
Ingredients for 5 portions
Calculate portions
Red cabbage
0.2 kg
Cucumbers
0.125 kg
Cherry tomato
0.125 kg
Chives
1.5 g
Red onion
0.075 kg
Sunflower oil
0.4 l
Soya sauce
0.25 l
Spring onions
0.125 ud
Ground white pepper
0.5 g
Sushi Rice (Sumeshi)
0.5 kg
Elaboration
For this dish, the following elaborations are needed:
- Preparing the vegetables:
- Peel and chop the avocado into half-moons, season with lemon juice, salt and white pepper.
- Chop the red cabbage into julienne.
- Peel the cucumber and chop it into spiral shape.
- Halve the cherry tomatoes,
- Chop the red onion finely into julienne.
- For the marinade:
- Mix the soya with the spring onion (cut into brunoise), the chives (cut into rings), olive oil and pepper.
- Cut the tuna into dices of 2 cm and marinate for 1 hour together with the onion.
- Make sushi rice.
SERVING
- The rice will be the base.
- Place the tuna on top.
- Place the cucumber, the red cabbage, the cherry tomatoes and the avocado on both sides.
- Choose a sauce to season.
Nutritional information (1 portion)
Energy
1338.74
kcal
Carbohydrates
88.75
g
Proteins
34.04
g
Lipids
92.02
g
Fiber
5.26
g
Saturates
12.46
g
Monounsaturated fatty acids
27.76
g
Polyunsaturated fatty acids
50.04
g
Cholesterol
36.12
mg
Calcium
96.78
mg
Iron
3.25
mg
Zinc
21.64
mg
Vitamin A
72.49
ug
Vitamin C
38.34
g
Folic acid
47.92
ug
Salt (Sodium)
9271.02
mg
Sugars
11.32
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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