Spicy Hawaiian tuna poke bowl with avo, baby marrow noodles and kale chips – Food & Home Magazine

Name: Spicy Hawaiian tuna poke bowl with avo, baby marrow noodles and kale chips – Food & Home Magazine
Ingredients: Spicy Hawaiian tuna poké; pinch dried chilli flakes; 4 spring onions, finely sliced; 10ml (2 tsp) onion, peeled and finely grated; 5ml (1 tps) fresh ginger, peeled and grated; 30ml (2 tbsp) rice vinegar; 15ml (1 tbsp) sesame oil; 200g sushi-grade fresh/frozen tuna steaks, defrosted if frozen and cut into 1cm cubes; sea salt, to taste; 1 avocado, peeled, pitted and cubed; To serve; 200g baby-marrow noodles, lightly steamed; olive oil, to toss; handful sesame seeds, toasted; large handful store-bought kale chips,; pickled jalapeños (optional); baby bright lights spinach leaves (optional)

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This Spicy Hawaiian tuna poké bowl is best eaten casually, by the seaside with plastic cutlery and from a takeaway vessel.

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Ingredients

<h3>Spicy Hawaiian tuna poké</h3>
pinch dried chilli flakes
4 spring onions, finely sliced
10ml (2 tsp) onion, peeled and finely grated
5ml (1 tps) fresh ginger, peeled and grated
30ml (2 tbsp) rice vinegar
15ml (1 tbsp) sesame oil
200g sushi-grade fresh/frozen tuna steaks, defrosted if frozen and cut into 1cm cubes
sea salt, to taste
1 avocado, peeled, pitted and cubed
<h3>To serve</h3>
200g baby-marrow noodles, lightly steamed
olive oil, to toss
handful sesame seeds, toasted
large handful store-bought kale chips,
pickled jalapeños (optional)
baby bright lights spinach leaves (optional)