How to make tuna and pink grapefruit poke

Bring over a bit of Japan, with this colourful healthy staple

Tuna and pink grapefruit poke

This fresh and healthy dish brings a taste of Japan to the UK. The nutty flavour of the California walnuts works extremely well with the acidity of the grapefruit, and alongside the delicate flavours of the tuna and avocado.

Prep: 20 mins

Serves 2

130g cucumber
½ tsp salt
150g sushi rice 
2 tbsp rice vinegar 
2 tbsp mirin 
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp caster sugar 
Juice and zest of 2 limes 
2 tbsp mayonnaise 
½ tsp wasabi paste
250g fresh tuna, cut into bite sized chunks
½ an avocado, cubed 
80g walnuts, toasted
1 green chilli, finely sliced and deseeded 
1 pink grapefruit, peeled and segmented
A handful of Asian micro herbs, or rocket leaves 

Slice the cucumber into 5mm thick rounds, place in a sieve and sprinkle with ½ tsp salt to draw out the water. Wash the rice in a sieve under cold running water until the water runs clear. Cook over a high heat until tender, then remove the rice from the pan.

Meanwhile, whisk together the rice vinegar, mirin, sesame oil, soy sauce, caster sugar, lime juice and zest. In a separate bowl, mix together the mayonnaise and wasabi.

Spoon the rice onto two plates. Top with the tuna, cucumber, avocado, toasted California walnuts, green chilli, grapefruit and micro herbs or leaves. Spoon over the lime dressing and add a dollop of mayonnaise to each plate to serve.

Recipe from California Walnuts (californiawalnuts.uk)