paleo poké bowl
- 250g fresh yellowfin tuna (or fish of your choice)
- 3 tbsp coconut aminos/tamari soy sauce
- 1 tbsp maple syrup
- 1cm knob of fresh ginger, grated
- 1 courgette, spiralised
- 1 tbsp sesame oil
- 1 tbsp lemon juice
- 1/2 tbsp rice wine vinegar
Coconut cauliflower rice:
- 2 tbsp extra virgin coconut oil
- 1 garlic clove, crushed or finely chopped
- 1/2 head cauliflower
- 6-8 thinly sliced pieces of kumara/sweet potato for frying
- 1/2 avocado
- Scallions, finely choped
- Furikake seasoning/sesame seeds
- Dice the tuna into small cubes – the smaller the better if you are new to raw fish as there will be greater surface area covered by the glaze. In a small bowl, combine the coconut aminos, ginger and maple syrup before tossing in the raw fish to coat. Cover with cling film and marinate in the fridge for 1-2 hours.
- Prepare the sesame zoodles by coating the spiralised zucchini with the sesame oil, lemon juice and rice wine vinegar. Season with salt and set aside for at least half an hour to soften slightly before serving and reach room temperature.
- When ready to serve, rice the cauliflower – either use a grater to do it by hand, or chuck in the food processor and pulse until small, rice sized pieces. In a nonstick pan, heat the coconut oil. If preparing kumara chips for serving, fry these thin pieces of sweet potato first, until golden and crispy. Season with salt and set aside.
- Over medium heat, add the garlic to the remaining coconut oil. Heat for a little to allow the oil to become fragrant before adding the cauliflower. Sauté for 4-5 minutes, until the cauliflower is softening into a rice-like consistency. Remove from heat.
- To serve, arrange the cauliflower rice in a half in your bowls, alongside the zoodles and glazed tuna. Top with avocado, sesame seeds and scallions, along with the sweet potato crisps if you have used them. Eat immediately.