How to make tuna, edamame, potato and macadamia poke buddha bowl

Bursting with variety and freshness from lime, macadamia, berries and chunky tuna, a perfect harmony of land and sea

Tuna, edamame and macadamia buddha bowl with goji berries

Prep: 10 mins
Cook: 10 mins

Serves 2

200g new potato cubes
60g fresh sushi quality tuna steak
2 chillies, sliced
50g macadamia nuts, toasted
50g red cabbage, thinly sliced
1 tbsp sesame oil
½ tbsp soy sauce
2 tbsp sesame seeds
1 sheets nori seaweed, crumbled
2 tbsp goji berries or pomegranate seeds
1 tbsp edamame beans, cooked
½ cucumber, seeded and cubed
½ avocado, peeled and cubed
2 spring onions, shredded
Juice and zest of 2 limes, plus 1 lime in wedges
Coriander to garnish

Boil the potatoes, drain and cool. Cube the tuna and mix with the lime juice and zest, soy sauce and sesame oil and leave to marinate for 4 minutes.

Serve with all the remaining ingredients and some coriander, a sprinkle of sesame seeds and more lime wedges.

For a vegan version, omit the tuna and add more avocado.

Recipe from Lovepotatoes.co.uk