Tuna Poke Bowl

GF, DF + RSF - serves 4

Ingredients:

• 1 cup jasmine rice

• 360g tuna in spring water (canned)

• 1 medium carrot grated

• 1 lebanese cucumber diced

• 2 cups shredded purple cabbage

• 4 cups spinach

• Nori sheet sliced

• Sriracha sauce

• Tamari

• Sesame seeds

Method:

1. In a saucepan add 1 cup of jasmine and cook to packet instructions.

2. While this cook, prep your veggies and drain your tuna.

3. Assemble your poke bowls between four bowls by adding all your fresh vibrant veggies.

4. Add the cooked rice, sliced nori sheets and a drizzle of tamari, sriracha sauce and sesame seeds.