INGREDIENTS FOR 2 SERVINGS:
• 230g (8oz) 2-minute Venere rice for poke with red rice and poke sauce
• 200g (7oz) tuna steaks
• 1 tbsp soy sauce
• 1 tsp red chili sauce
• 1 tsp fresh grated ginger
• 1 tbsp lime juice
• 4 tbsp sesame seeds
• 4 tbsp olive oil
• 1 sliced cucumber
• 1 large sliced avocado
• 10 cherry tomatoes, cut in halves
• 1 boiled egg, cut into halves
• chopped parsley, to taste
PROCEDURE:
- Rub the pouch and heat it up for 2 minutes in the microwave.
- Empty the Venere rice with red rice and poke sauce into two bowls and allow it to cool.
- Place tuna steaks in a large bowl. Add soy sauce, chili sauce, grated ginger, and lime juice to a small mason jar. Tighten cover and then shake the jar until all ingredients are combined. Pour mixture over tuna steaks. Seal the bowl and place the steaks in the fridge and let marinate for at least 30 minutes. Remove the tuna steaks from the refrigerator and then remove from the marinade. Pour sesame seeds on a plate and coat every part of both tuna steaks with sesame seeds. Heat a large skillet over medium/high heat with 2 tablespoons of olive oil. When the olive oil is fragrant, add the tuna steaks to the pan and sear for 30 seconds to 2 minutes on each side. Then slice.
- Place the sliced tuna steaks onto the Venere rice bowls and then top them with the sliced cucumber, the avocado, the cherry tomatoes, the egg and the chopped parsley.
