Tuna poke with jasmine rice

"Traditionally, this Hawaiian speciality, pronounced poh-kay, was a local, street-side snack, but here we enjoy it as a simple, flavour-packed supper. Served with chopped mango and a sweet and sour lime dressing, this recipe will take you to the tropics"
Prep time:
18 min
Cook time:
12 min
Servings:
4 people

Health Score

High
Medium
Low
8.4 / 10
High score

Glycemic Index

Index
92
High
Load
75
High

Nutrition per serving:

Calories765.14 kcal38%
Fat29.87 g43%
Carbs81.52 g31%
Sugars11.47 g13%
Protein45.27 g91%
Sodium1554.82 mg78%
Fiber8.35 g30%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
92
High
Glycemic Load
75
High

Ingredients

300g jasmine rice
2 avocados, roughly chopped
½ cucumber, deseeded, finely sliced
200g sweet baby plum tomatoes, quartered
4 spring onions, shredded
handful coriander leaves, roughly chopped
1 tbsp olive oil
4 tuna steaks (or 2 tins tuna in sunflower oil)
1 mango, peeled and diced
2 tsp sesame seeds, toasted
2 limes, juiced (about 6 tbsp)
2 tbsp toasted sesame oil
3 tbsp fish sauce
3 tbsp rice wine vinegar
2 tbsp soy sauce
1 tsp sugar

Directions

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