Tuna poké bowl with grapes and grapefruit

Ingredients

• 200 g brown rice 
• Salt 
• 2 pink grapefruits 
• 300 g fresh tuna (sushi quality) 
• 3 tbsp white sesame seeds, toasted
• 3 tbsp black sesame seeds 
• 20 ml soya sauce
• 1 sweet potato (approx. 300 g)
• 3 tbsp olive oil
• 2 medium avocados
• 1 cucumber (approx. 300 g)
• 200 g green grapes
• 200 g black grapes
• Loose-leaf lettuce to garnish

Optional sauce: 

• 50 g low-fat mayonnaise
• 10 tbsp Sriracha

Directions

Cook the rice in plenty of boiling salted water. Peel the grapefruits, completely removing the white pith. Using a sharp knife, cut out the segments between the membrane walls, collecting any juice that escapes. Squeeze the membrane walls and once again keep any juice from this part of the grapefruit.

Cut the tuna into 2 cm cubes. Combine with the white and black sesame seeds, soya sauce and grapefruit juice and marinate in the fridge for 10 minutes.

Cut the sweet potatoes into pieces and sauté in olive oil for 5–6 minutes until cooked. Halve the avocado and cut into slices; slice the cucumber. Halve the grapes.

Arrange the bowl. First add the brown rice. Then decorate it using the remaining ingredients, grouping the various items together. Garnish with loose-leaf lettuce.

Smile and enjoy!

Your Dole team

Tips & tricks

Stir 10 tbsp of Sriracha into 50 g of low-fat mayonnaise and serve as a sauce with the bowls.