Tuna Poke Bowl
Photography by Olivia Galletly.

The weather is warming up and this Hawaiian poke bowl is the perfect way to celebrate.
Serves: 4
INGREDIENTS
1½ cups black rice
450 grams fresh tuna steaks
2 tablespoons each white and black sesame seeds
2 tablespoons sesame oil
1 mango
1 red chilli, thinly sliced
¼ cup fresh coriander leaves, roughly chopped, plus extra leaves to serve
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
juice 1 lime, plus wedges to serve
2 avocados, sliced
METHOD
Bring 2½ cups water, the black rice and ½ teaspoon of salt to the boil. Reduce the heat to low, cover and cook for 30 minutes or until the rice is tender and the water is almost absorbed. Remove from heat and set aside, with the lid on, for 15 minutes. Fluff up using a fork.
Place the sesame seeds on a large plate. Press the tuna steaks into the sesame seeds, making sure to coat all sides. Heat sesame oil in a large non-stick frypan over a high heat. Fry the tuna for 1 minute on each side or until sesame seeds are golden. Remove from heat and set aside.
Cut mango into 1cm cubes and place in a bowl with the chilli and coriander. In a separate bowl, combine the rice wine vinegar, soy sauce and juice of 1 lime, then add to mango and mix.
Serve tuna thinly sliced with black rice, avocado slices, mango salsa, extra coriander and wedges of lime.
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Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.