Get ready to be “bowled” over by this dish! Fresh tuna chunks, fragrant coconut brown rice, tender pak choi and a tangy fruit salsa of pineapple & sultanas, all come together to create an unforgettable dish. This deliciousness is finished off with black sesame seeds and coconut flakes!
Tropical Tuna Bowl
Tropical Tuna Bowl
with coconut brown rice & a pineapple sultana salsa
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Black Sesame Seeds
- Brown Basmati Rice
- Coconut Flakes
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Golden Sultanas
- Lime Juice
- Line-caught Tuna Fillet
- Line-caught Tuna Fillets
- Pak Choi
- Pineapple Pieces
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
RICE, RICE BABY
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary, and fluff up with a fork.
COCONUT & SALSA
Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Set aside. In a bowl, combine the drained pineapple pieces, the lime juice, ½ the sliced chilli (to taste), ½ of the chopped coriander, the sultanas, and seasoning.
IT BRINGS ME SO MUCH CHOI
Separate the leaves of the trimmed pak choi and rinse well. Slice the leaves in half lengthwise and thinly slice the stems. Return the pan to a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until soft. Add the pak choi leaves and fry for 1-2 minutes until wilted. Remove from the pan on completion.
TANGY TUNA & FLUFFY RICE
Return the pan to a high heat with a drizzle of oil. When hot, add the tuna chunks and fry for 30-60 seconds until lightly charred, shifting occasionally. Toss the cooked rice with ½ the toasted coconut flakes and the remaining coriander.
TUNA HEAVEN IN A BOWL
Dish up the coconut brown rice. Top with the pak choi, the seared tuna chunks, and the pineapple sultana salsa. Garnish with a scattering of the sesame seeds and the remaining chilli (to taste) and coconut flakes. A feast, Chef!
Brown Basmati Rice - 75ml
Coconut Flakes - 10g
Pineapple Pieces - 60g
Lime Juice - 10ml
Fresh Chilli - 1
Fresh Coriander - 4g
Golden Sultanas - 10g
Pak Choi - 100g
Line-caught Tuna Fillet - 150g
Black Sesame Seeds - 10ml
RICE, RICE BABY
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary, and fluff up with a fork.
COCONUT & SALSA
Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Set aside. In a bowl, combine the drained pineapple pieces, the lime juice, ½ the sliced chilli (to taste), ½ of the chopped coriander, the sultanas, and seasoning.
IT BRINGS ME SO MUCH CHOI
Separate the leaves of the trimmed pak choi and rinse well. Slice the leaves in half lengthwise and thinly slice the stems. Return the pan to a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until soft. Add the pak choi leaves and fry for 1-2 minutes until wilted. Remove from the pan on completion.
TANGY TUNA & FLUFFY RICE
Return the pan to a high heat with a drizzle of oil. When hot, add the tuna chunks and fry for 30-60 seconds until lightly charred, shifting occasionally. Toss the cooked rice with ½ the toasted coconut flakes and the remaining coriander.
TUNA HEAVEN IN A BOWL
Dish up the coconut brown rice. Top with the pak choi, the seared tuna chunks, and the pineapple sultana salsa. Garnish with a scattering of the sesame seeds and the remaining chilli (to taste) and coconut flakes. A feast, Chef!
Brown Basmati Rice - 150ml
Coconut Flakes - 20g
Pineapple Pieces - 120g
Lime Juice - 20ml
Fresh Chilli - 1
Fresh Coriander - 8g
Golden Sultanas - 20g
Pak Choi - 200g
Line-caught Tuna Fillets - 300g
Black Sesame Seeds - 20ml
RICE, RICE BABY
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary, and fluff up with a fork.
COCONUT & SALSA
Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Set aside. In a bowl, combine the drained pineapple pieces, the lime juice,½ the sliced chilli (to taste), ½ of the chopped coriander, the sultanas, and seasoning.
IT BRINGS ME SO MUCH CHOI
Separate the leaves of the trimmed pak choi and rinse well. Slice the leaves in half lengthwise and thinly slice the stems. Return the pan to a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 3-4 minutes until soft. Add the pak choi leaves and fry for 2-3 minutes until wilted. Remove from the pan on completion.
TANGY TUNA & FLUFFY RICE
Return the pan to a high heat with a drizzle of oil. When hot, add the tuna chunks and fry for 30-60 seconds until lightly charred, shifting occasionally. Toss the cooked rice with ½ the toasted coconut flakes and the remaining coriander.
TUNA HEAVEN IN A BOWL
Dish up the coconut brown rice. Top with the pak choi, the seared tuna chunks, and the pineapple sultana salsa. Garnish with a scattering of the sesame seeds and the remaining chilli (to taste) and coconut flakes. A feast, Chef!
Brown Basmati Rice - 225ml
Coconut Flakes - 30g
Pineapple Pieces - 180g
Lime Juice - 30ml
Fresh Chillies - 2
Fresh Coriander - 12g
Golden Sultanas - 30g
Pak Choi - 300g
Line-caught Tuna Fillets - 450g
Black Sesame Seeds - 30ml
RICE, RICE BABY
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary, and fluff up with a fork.
COCONUT & SALSA
Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Set aside. In a bowl, combine the drained pineapple pieces, the lime juice, ½ the sliced chilli (to taste), ½ of the chopped coriander, the sultanas, and seasoning.
IT BRINGS ME SO MUCH CHOI
Separate the leaves of the trimmed pak choi and rinse well. Slice the leaves in half lengthwise and thinly slice the stems. Return the pan to a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 3-4 minutes until soft. Add the pak choi leaves and fry for 2-3 minutes until wilted. Remove from the pan on completion.
TANGY TUNA & FLUFFY RICE
Return the pan to a high heat with a drizzle of oil. When hot, add the tuna chunks and fry for 30-60 seconds until lightly charred, shifting occasionally. Toss the cooked rice with ½ the toasted coconut flakes and the remaining coriander.
TUNA HEAVEN IN A BOWL
Dish up the coconut brown rice. Top with the pak choi, the seared tuna chunks, and the pineapple sultana salsa. Garnish with a scattering of the sesame seeds and the remaining chilli (to taste) and coconut flakes. A feast, Chef!
Brown Basmati Rice - 300ml
Coconut Flakes - 40g
Pineapple Pieces - 240g
Lime Juice - 40ml
Fresh Chillies - 2
Fresh Coriander - 15g
Golden Sultanas - 40g
Pak Choi - 400g
Line-caught Tuna Fillets - 600g
Black Sesame Seeds - 40ml
Woolies Products in this dish
