Servings: 5 · Prep Time: 10 mins · Cooking Time: 0 mins
Total Time: 10 mins
Lunch | Quick | Keto | Autophagy Friendly | Salads & Starters
When you find your fishmonger has sushi grade tuna, make sure this is the first dish you create (or our Poke Bowl Tuna or Cauliflower Sushi). It is truly delicious and so simple to create.
- Tuna (450g)
- Red Onion
- Spring Onion
- Coriander (4 tbsp)
- Sesame Seeds (2 tbsp)
- Sesame Oil (2 tbsp)
- Sweet Chilli Sauce (2 tbsp)
- Blavk Pepper (2 tsp)
Dice your tuna up into tiny little squares and also diced up your avocados. Chop your onion and spring onions into small pieces and add everything to a large bowl.
Squeeze in your lemon juice and add your coriander and 1 tablespoon of sesame seeds. Add in the sources and the oils and stir. I tend to then leave in the fridge for about one hour and then use a cookie cutter to make into shape.
Press hard on the ingredients inside the cookie cutter to try and make the ingredients all bond together. I then add a few sesame seeds for decoration and a little bit of coriander too. Serve with either sweet chilli sauce or sriracha.