Tropical Tuna Bowl

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

with coconut brown rice & a pineapple sultana salsa

4.8

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Sugar/Sweetener/Honey
Photo of Tropical Tuna Bowl
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

Frequently Asked Questions

What is the preparation time for Tropical Tuna Bowl?

The preparation time for Tropical Tuna Bowl with coconut brown rice & a pineapple sultana salsa is between 15 and 30 minutes.

What is the total time required to make Tropical Tuna Bowl with coconut brown rice & a pineapple sultana salsa?

The total time required to make Tropical Tuna Bowl with coconut brown rice & a pineapple sultana salsa is between 35 and 50 minutes.

How many servings does Tropical Tuna Bowl provide?

4 servings

What are the main ingredients in Tropical Tuna Bowl?

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

What is the nutritional information of Tropical Tuna Bowl?

Calories: 581, Carbs: 73 grams, Fat: grams, Protein: 47.3 grams, Sugar: 17.9 grams, Salt: 81 grams

How do I prepare Tropical Tuna Bowl?

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. 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. 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! 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.

What should be prepared from my kitchen to make Tropical Tuna Bowl?

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

How many calories does Tropical Tuna Bowl have?

581 calories

How much fat content does Tropical Tuna Bowl have?

grams

Woolies Products in this dish

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

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