Avocado recipes Archives

Avocado recipes

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

30 minutes

Avocado recipes

Quick chicken broth

1 hour

Tuna poké plates

Serves 4

Difficulty Easy

Prep Time 40 minutes

Ingredients

350 g fresh tuna steaks or sashimi-style tuna
4 baby cucumber, thinly sliced
2 ripe avocados, diced
450 g Woolworths frozen edamame beans, blanched and podded
2 nori sheets, sliced and toasted
40 g fresh coconut chunks, thinly sliced
1 T sesame seeds, toasted

For the dressing, mix:

2 green chillies, sliced
4 - 6 spring onion, thinly sliced
1⁄2 cup ponzu sauce
2 t sesame oil, toasted

Method

Using a very sharp knife, carefully slice the tuna, then cut into 1 x 1 cm cubes.
Just before serving, layer the vegetables, nori and coconut in bowls or on a platter, then top with the tuna, sesame seeds and dressing. Serve immediately.

HOW TO GET THE PERFECT POKÉ
Don’t confuse poké, the Hawaiian speciality that’s taking the US and UK by storm, with sashimi or tartare. Unlike sashimi, where the fish is sliced thin and long, or tartare, where it’s diced and held together by a sauce, tuna poké is cut into cubes and mixed as a free-form salad. The key is to prep all the ingredients before you combine them and serve immediately. This helps retain their distinctive textures so that they complement each other beautifully but don’t go all mushy on you.

Cook’s note: Serve with steamed black rice to bulk up the meal.

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Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

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Quick chicken broth

Tuna poké plates

Tuna poké plates

Ingredients

Method